Chicken Salad

There's nothing like a chicken salad sandwich on a summer afternoon! Note: I like to go light on the wet ingredients for my chicken salad. If you like more mayo mix, then consider doubling.  

Chicken Salad
Yields about 4 servings

2 to 3 c. shredded rotisserie chicken meat (dark and white)
1 stalk celery, chopped
1/4 c. sweet onion, chopped
1 1/2 tsp. fresh dill, finely chopped
2 tsp. Italian parsley, finely chopped
1/2 c. mayo
1 to 2 tsp. fresh lemon juice (about 1/2 lemon)
1/2 to 1 tsp. Dijon mustard
Approx. 1 tsp. kosher salt
Fresh ground black pepper

In a mixing bowl, toss together chicken, celery, onion, dill, and parsley.

In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.