Shredded Chicken Salad

1. Combine chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and black pepper in a bowl. Chill in the refrigerator for at least 1 hour before serving.

Cook's Notes:

I cut my celery and carrots in half lengthwise, then in half again lengthwise, before dicing crosswise to get them nice and tiny.

I cook and shred the chicken beforehand in my slow cooker. Buy a pack of chicken tenders (they usually come in 1 to 1 1/2 pound packages and they're cheaper than breasts) and pop them in the slow cooker on High for 4 hours. They will shred with minimal effort. Or you can use a rotisserie chicken.