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Monday, July 25, 2011

Chew on This | Dilly Chicken Salad

Who doesn’t love a creamy, cold chicken salad on a hot summer day?

Dilly Chicken Salad can be served on a croissant, lettuce leaf, garlic buttered bun or in a red, ripe juicy tomato. The bright tangy taste is a cool treat that's sure to please.

This is what you will need:
Sauted or grilled chicken breasts, onion (red or white), celery, mayonnaise, mustard, lemon juice, dill weed, dill pickle relish, garlic powder, salt and pepper to taste. Optional, cayenne or a shake of hot sauce.  

Start by finely chopping the celery, onions, and the dill pickle.  The chicken should be cut into 1/2" chunks.

Then combine all the chopped ingredients in a medium sized bowl.  Add the mayonnaise, mustard and a squeeze of lemon.  Stir until well blended. 

Add your dill weed and garlic powder and then salt and pepper to taste.  If you want to kick it up a little, now's the time to add some hot sauce, cayenne, or even a good cajun/chili powder will do the trick

 The dill adds a fresh cool zing to this salad-hope you enjoy it as much as we do!


Here is the recipe:
Dilly Chicken Salad

2 ½-3 cups cooked chicken-cut in 1/2" chunks
5 T thinly chopped red or white onion
1 cup celery, finely chopped
1 T chopped dill pickle or dill pickle relish
1 1/2 t mustard
½T garlic powder
½ T lemon juice
1 ½ T of dill weed (or more if you love it like we do)
¾ cup mayonnaise (or you can use ½ mayo and ½ Greek yogurt)
Salt and pepper to taste
Optional: a dash of hot sauce or cayenne

Cut cooked chicken into 1/2" chunks.  Finely chop the celery, onions, and dill pickles.

Combine all chopped  ingredients in a medium sized bowl.  Add the mayonnaise and mustard.  Stir to blend.  Add the lemon juice.  Drop in the garlic powder, dill, salt and pepper. Check seasonings and add the optional hot sauce or cayenne, if desired.

You can use this salad to fill a scooped out garden fresh tomato, a croissant, puff pastry, phyllo cups, or it is wonderful on whole grain bread.

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