Unfortunately, I have had to go dairy-free due to nursing issues with my new baby. So, I am trying to make the experience as yummy as possible!
This chicken salad is pretty easy to throw together, takes advantage of leftovers, and tastes great on bread (of which I can only eat a very limited variety right now), or on it's own. In my opinion, the dill makes the chicken salad! This recipe yields about 3-4 servings.
Ingredients:
1.5-2 cups of shredded leftover rotisserie chicken
2/3 cup chopped celery
2/3 cup chopped carrots
2/3 cup quartered red grapes
1/2 cup chopped walnuts
mayonnaise to taste (I use about 2/3 cup and add more if necessary)
1 t onion salt
1/2 t garlic powder
2 t dried dill
salt and pepper to taste
In a large bowl, blend mayo and seasonings. Add walnuts, grapes and veggies, and mix well. Add chicken last, and gently mix until evenly distributed.
Serve chilled on bread or with crackers.
