This week’s recipe comes from our favorite cookbook: Huckleberry Cookbook by Alex and Stephanie Hester

2 cups cooked chicken breasts, cubed
1/2 cup sliced green onions (scallions)
3/4 cup diagonally sliced celery
1/2 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/4 cup walnuts, chopped
2 teaspoons poppy seeds
1 teaspoon salt
1 cup fresh huckleberries

In a medium bowl, combine all ingreadients except for berries.  Mix thoroughly.  Fold in huckleberries.  Cover and refrigerate to let flavors blend for at least 30 minutes.  Serve over endive or other greens, or in a multigrain wrap.

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