You will need:
- 2 cups cooked chicken, shredded(we used rotisserie)
- 3 celery stalks, chopped
- 1 cup real mayonaise
- 2 tablespoons ts spinach & herb dip mix
Mix together mayo and spinach dip mix, then stir in celery and chicken. Store in the fridge for at least 4 hours. Serve over crackers, on lettuce, or a bun.
My new go-to chicken salad recipe. Perfection!