It’s wonderful to make ahead of time and an excellent lunch for the warmer months. Serve with toast or crackers, on sandwiches, in lettuce cups, wraps or on salad!
Ingredients:
for the chicken salad
- 4 cups chopped rotisserie chicken meat
- 1- 1 1/2 cups chopped crisp dill pickles
- 1 small bunch green onions, thinly sliced
for the creamy dressing
- 6-8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 tbsp dill pickle juice
- 3/4 tsp dried dill
- 1/2 tsp garlic powder
- salt & pepper, to taste
Instructions:
- To make the chicken salad
- In a large mixing bowl, add the chicken, pickles, and onions. lightly toss to evenly combine.
- To make the creamy dressing
- Add all of the ingredients to a medium sized mixing bowl, use a hand mixer to blend them all together until smooth.
- Pour the dressing over the chicken salad, tossing to evenly coat. season with salt & pepper, to taste.
- Cover the bowl tightly with plastic wrap and refrigerate until the chicken salad’s nice and cold, about 4 hours.
- Spoon the mixture onto buns of your choice and serve as sandwiches, or serve in a bowl with crisp crackers for dipping. trying to avoid carbs? it also tastes delicious wrapped in a lettuce leaf.
more informations please visit: https://4sonrus.com/dill-pickle-chicken-salad/
