Chicken Salad

Spring Chicken Salad-- Syd & Diane's

4 Cups cooked chicken, pulled apart, (roasted, poached or sauteed)
1 Meyers Lemon, juiced and peel julienne (This lemon is a hybrid - cross between a tangerine & lemon)
1 Cup each, Celery and Onion, julienne
1/2 - 1 Cup waterchestnuts, sliced
1/4 Cup fresh chopped parsley
Braggs ( Brand name of a liquid amino) or lite soy sauce to taste
1/4 - 1/3 Cup Extra Virgin Olive oil
Salt and Pepper to taste
1 Cup seedless grapes (optional)
Baby arugula, French Green Beans or baby zucchini and cherry tomatoes

Combine chicken with next 7 ingredients. Taste adjust.
Serve on bed of arugula with baby vegetables that have been mixed with a
  little extra braggs, lemon and olive oil.
Best served at room temperature.