Margaret Pepe, Dressage, Sunday Women A7
1 rotisserie chicken
1 cup seedless grapes
2 celery ribs
½ tsp. horseradish sauce
½ – ¾ cups mayonnaise
salt + pepper to taste
Skin and shred chicken. Slice grapes in half and thinly slice celery; add both to shredded chicken. Add mayo and horseradish; mix well. Add salt and pepper to taste. Serve with rolls.
