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- 8 oz Fully Cooked Chicken Breast Meat, Chopped or 2 Cans 4.5 oz Each Chicken in water, Drained
- 3 Tbs Mayonnaise
- 2 Tbs Finely Diced red onion
- 1 celery Rib, Chopped
- 3 Slices Fully Cooked Bacon, Crumbled
- 1 Tbs Dijon mustard
This Recipe Makes 1 1/2 Cups Chicken Salad.*