Chicken Salad Veronique

• .5 cup(s) Vegenaise
• 2 tablespoon(s) dijon mustard
• 1 tablespoon(s) chopped fresh parsley
• .5 teaspoon(s) salt
• .25 teaspoon(s) freshly ground black pepper
• 1 pound(s) (2 1/2 cups) diced cooked chicken breast
• 1 cup(s) halved seedless grapes
• .333 cup(s) finely chopped celery
• .333 cup(s) chopped pecans, walnuts, or almonds, toasted if desired
• .333 cup(s) finely chopped onion
• 2  hard-cooked egg whites, chopped (about 1/2 cup)

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Directions

1. Combine dressing, mustard, parsley, salt, and pepper in a medium bowl; mix well.
2. Add remaining ingredients; mix well.
3. Cover; chill at least 30 minutes or up to 2 days before serving.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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