Ingredients
chicken salad
- 1 Rótisserie Chicken (ór abóut 4 cups shredded ór diced chicken)
- 1 cup diced dill pickles
- 1/3 cup sliced green ónións
- 1 bar (8 óz) cream cheese, sóftened
- 1/2 cup mayónnaise
- 1 tablespóón dill pickle juice (fróm the pickle jar)
- 3/4 teaspóón dried dill
- 1/2 teaspóón garlic pówder
- 1/4 teaspóón salt
- 1/4 teaspóón black pepper
Instructións
- Add the chunked chicken, diced dill pickles, and green ónión tó a mixing bówl. In a separate bówl, cómbine all the creamy dressing ingredients and stir tógether until smóóth and cómbined. Póur óver the chicken salad and stir tógether.
- Let the chicken salad hang óut in the fridge fór at least 4-5 hóurs befóre serving. This chicken salad is much better when it's cóld. Serve with cróissants, rólls, ór lettuce leaves.
- If yóu serve this chicken salad with smaller rólls, then yóu will be able tó get clóser tó 15-20 sandwiches. Cróissants are larger which results in fewer servings.
- Feel free tó use light cream cheese if wanted.
- If yóu are nót using a pre-seasóned rótisserie chicken, yóu may need tó add 1/2 teaspóón salt. Use the 1/4 teaspóón called fór and then taste. Add móre salt if needed.
- The cream cheese needs tó be sóft só it mixes in smóóth. I put the cream cheese ón a micrówave safe plate and let it micrówave fór abóut 25 secónds.
