1/3 cup mayonnaise 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups) 2 small celery stalks, cut into small dice 1/2 red onion, cut into very small dice 1/2 green apple, cored and cut into medium dice 1/3 cup currants (raisins may be substituted) Salt and pepper, if desired

Step 1 In a large bowl, whisk together the mayonnaise, cider vinegar and Dijon mustard to form a dressing.

Step 2 To the bowl, add the chicken, celery, onion, apple and currants. Toss everything together, taste and adjust the seasoning if desired. Chill before serving. This makes about 1 quart chicken salad.

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