Chicken Salad II
Sounds like a great version of Chicken Salad, on my to make list soon!
Ingredients
- 4 cups chicken, boiled, chopped
- 1 cup celery, minced
- mayo, as needed
- 1/4 cup dill pickle, chopped
- 1 teaspoon brown mustard, or yellow mustard
- 1 hard boiled egg, chopped
- 1/2 cup onion, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar, optional
Instructions
- Place chicken in a large bowl, add the celery, onion, pickles, and egg and mix together, then add mayo, start with a couple of tablespoons and mix until everything is coated but not dripping with mayo.
- Add salt and pepper to taste, sugar (if using), then mix in the mustard. Cover and refrigerate for several hours before serving. Serve as is, top of some lettuce, between toasted bread, etc.
Notes
I will come up with pricing for this when I figure out what 4 cups of chicken consists of. But I will assume it is low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
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