Chicken Salad - Roast Chicken Part 3

We made the chicken. We made the chili. We still have meat leftover. Here is a classic chicken salad.

1 pound leftover chicken, chopped
1 medium carrot 
1-1/2 stalks celery 
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
2-1/2 tablespoons white vinegar
3 tablespoons light mayonnaise

Chop the celery and carrot finely in a mini food processor. Alternatively, you can get a workout using a chef's knife.

Chop up the chicken with a chef's knife. The mini-prep will turn into mush - unless that's what you want. It could be like a dip.

Combine all the ingredients, mixing well. Adjust the seasonings to your particular taste.