Rosa'S Chicken Salad - cooking recipe

Ingredients

Chicken from 2 1/2-3 lb. bird, cooked and shredded
1 stalk celery, finely minced
1/4 red bell pepper, finely minced
3/4 c. sugar
1 Tbsp. black pepper
mayonnaise to taste (cheap store brand works best in this recipe)

Preparation

Combine all ingredients, adding only enough mayonnaise to make creamy.
Allow salad to rest overnight in refrigerator to allow ingredients to mix.
Makes great sandwiches or stuffing in half a cantaloupe for a summers lunch.