
Place the shredded cooked chicken in a large mixing bowl, breaking up any large pieces so the salad mixes evenly.

Add the mayonnaise and mustard to the bowl, then stir until the chicken is lightly coated.

Fold in the chopped celery, salt, and black pepper, mixing gently to keep the celery crisp.

Stir until the chicken salad is creamy and evenly combined. Taste and adjust the seasoning if needed.

Serve immediately, or cover and refrigerate for 30 minutes to let the flavors blend before serving.





