Take 5: Chef Sean McLaughlin

chickensalad

CHICKEN SALAD RECIPE

2 lbs. chicken breast
8 oz. mayo
8 oz. cream cheese
2 ribs of celery minced
1 tsp celery salt

Cook chicken by boiling. Shred it to small pieces. Mince celery and mix rest of ingredients. Chill and serve with your favorite bread.

For more information call Creative Catering at 251.666.3133 or click here to visit their website.

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