Rotisserie Chicken Salad With Craisins

• 1 cup (Real) Mayonnaise
• 1/2 cups Chicken Stock
• 1/4 teaspoons Celery Seed (not Celery Salt)
• 1/4 teaspoons Granulated Onion
• 1/4 teaspoons Shallot Salt
• 1/4 teaspoons Jane's Crazy Mixed Up Salt
• 1/2 teaspoons Ground Black Pepper
• 1 Tablespoon Dried Parsley, Crushed
• 2 Tablespoons Fresh Parsley, Chopped
• 1 whole Rib Of Celery, Minced
• 1/2 cups Craisins (sweetened Dried Cranberries)
• 1 whole Rotisserie Chicken, Light And Dark Meat, Chopped Into 1/2-inch Pieces

1. In a very large bowl, whisk together mayonnaise, chicken stock, celery seed, granulated onion, shallot salt, Jane's Crazy Mixed Up Salt, ground black pepper, dried parsley, and fresh parsley until well incorporated. Stir in minced celery, Craisins, and chopped chicken until everything is coated evenly.
2. This chicken salad tastes best served slightly cold or at room temperature and is excellent served on Black Pepper and Chive Gougeres (see my recipe box). Chill leftovers in an airtight container.
3. Note: I use Costco's rotisserie chicken-they're the best.

mayonnaise, chicken, ubc, ubc, ubc, ubc, ground black pepper, parsley, fresh parsley, rib of celery, craisins, rotisserie chicken

Taken from tastykitchen.com/recipes/salads/rotisserie-chicken-salad-with-craisins/ (may not work)