Petaluma Picnic Chicken Salad

Ingredients
1 each Cooked Rotisserie Chicken
(remove skin & remove from bone, dice 1/2 inch)
4 tablespoons Green onions, diced small
2 tablespoons Celery, diced small
3 tablespoons Sundried Cherries
(soak in warm water for 30 minutes & drained)
2 tablespoons Pecans, toasted & diced
2 tablespoons Fresh tarragon, minced
1 tablespoon Fresh rosemary, minced
2 tablespoon Fresh parsley, minced
1/3 cup Mayonnaise
Fresh ground salt and pepper to taste.

Method
1. Place diced cooked chicken in bowl, mix in celery, green onion, cherries, pecans and fresh herbs.

2. Fold in Mayonnaise, season with salt and pepper to taste. Refrigerate until ready to use.

3. Serve on Focaccia Bread or your favorite roll or place on mixed baby greens with additional toppings and your favorite dressing.

Makes 6-8 sandwiches or salads. This recipe also great with leftover turkey. This salad goes great with Gallo of Sonoma Chardonnay.

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