Chicken Salad

This is a great way to use leftover chicken.

(All measurements are approximate.)

1 chicken, cooked and deboned and cut up
1/2 c.mayonnaise
1/2 c. sour cream
1 tablespoon dill weed
1 tablespoon lemon juice
2 tablespoons tamari sauce
1 tablespoon minced onion or 1 teaspoon onion powder
One stalk celery, cut up fine, optional
Unrefined sea salt, to taste

Mix all ingredients.

To be honest, I never measure the ingredients and I don’t follow a recipe. I just mix it together until it tastes like I want it. For variation, you can add some dried cranberries and/or chopped walnuts. Or add grape halves and some tarragon. Or put in a little curry powder and some frozen peas, thawed. For an oriental flare, add a little ginger and toasted sesame oil. In addition to the usual sandwich, you can serve the chicken salad in pita bread or rolled up in a tortilla. Or use it for the filling of your breakfast omelet. Or add some sliced hardboiled eggs, top it with buttered bread cubes and bake it in the oven. Have fun being creative! The best rule to remember is to start with a little of this and a little of that. You can always add more, but you can’t take it out.

Leave a Reply