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Chicken (leftover or canned, chunky, cubed or pureed)
Our personal preference has been to cut the chicken in cubes and pulse it along with the pickle and onion in the food processor.
Place the mixture into a medium sized bowl and add the garlic-herb mix, Italian dressing, pickle juice and mayonnaise, The salad spreads beautifully on anything you choose to use, bread, crackers, lavash, or lettuce rolls.
Poster's Notes:
Posted by Barbara Asher
Nutritional Info Per Serving: N/A
2 stalks celery
1 medium onion
1 kosher dill pickle
1 or 2 green onions, white and green finely chopped or 1 small onion, quartered and chopped in the food processor
1 hard boiled egg, grated (optional)
Garlic-herb mix, 1 or 2 shakes
Italian dressing, 1 or 2 shakes
Pickle juice to taste
Mayonnaise to taste
This recipe can be used with canned tuna or salmon with equal success. I always boil at least 6 eggs, 1 for the salad and the rest refrigerated for easy availability.