2 pounds cooked chicken (no skin)
1 cup chopped celery
1 cup mayonnaise
2 ounces canned anchovies
1 tablespoon capers
grated zest of one lemon
freshly ground pepper, to taste
Chop chicken and mix with celery; set aside. Blend mayonnaise with anchovies, capers, lemon zest, and ground pepper until smooth. Mix dressing with chicken and celery, and chill for at least 1 hour. Serve over lettuce or in sandwiches.
Makes 6 servings.