Chicken Salad

¼ cup mayonnaise¼ cup buttermilk
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper

Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.

CUCUMBER AND WATERMELON SALAD

1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper

In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.