Fannie's Chicken Salad
4 cups of cooked chicken
1 cup celery, minced
½ cup mayonnaise
¼ cup sweet pickle relish
1 teaspoon Grey Poupon Dijon mustard
1 hard boiled egg, chopped fine
½ cup onion, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar (optional)
1/2 cup seedless grapes, halved (optional)
Chop the chicken and place in a medium size mixing bowl.
Wash celery stalks under cool water, chop very fine. Add to mixing bowl.
Add the chopped onions and sweet pickle relish, then add mayonnaise. You can also add a little sugar if desired. Add grapes if desired.
Add salt and pepper to taste and mix in the mustard. Add the chopped boiled egg.
Stir mixture until well combined, cover and refrigerate for at least one hour prior to serving.