This chicken serving of mixed greens is ultra velvety, and the sauce has genuine pickle juice mixed ideal on in. Lumps of rotisserie chicken, diced fresh dill pickle pieces, and a gentle garlicky tang from newly cut green onions, this is Dill Pickle Chicken Salad makes the meaning of a healthy Summer sandwich dinner.
Sandwiches appear to rule in the warm climate months. Not that I'm whining. I absolutely get it as well.
They're light enough that they don't/won't burden you, yet at the same time filling. There's likewise 1,000,000 + diverse conceivable flavor mixes. The sky's the point of confinement. Or on the other hand should that be the fridge? Well…
In any case, it's a success win.
They're yummy, they're simple, they're genuine finger nourishment, they make scarcely any wreckage, and require even less work.
Also try our recipe : BROCCOLI SALAD
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.
Source : bit.ly/2HThPyu
Read more our recipe : BLACKBERRY BASIL RICOTTA PIZZA
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