Chicken salad

Serves 4

4 cooked chicken breasts 2 cups seedless red grapes 1 bunch scallions, finely chopped 4 stalks celery, thinly sliced 1/4 cup Italian parsley leaves 4 tablespoons olive oil 2 tablespoons white wine vinegar Salt and pepper, to taste 1.

Remove the chicken bones and skin. Cut the meat into bite-size pieces.

2. In a bowl, layer the chicken, grapes, scallions, celery, and parsley. Sprinkle with olive oil, vinegar, salt, and pepper. Toss gently. Sheryl Julian