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Dilly Chicken Salad

This was created to use up the cooked chicken and dill in my refrigerator. It turned out to be a recipe we’ll make again!

Ingredients

3 cups cooked, diced chicken
2 hearts of palm, thinly sliced in coins
1 oz can artichoke hearts, cut in 8 th’s
1 oz can waterchestnuts, diced or sliced (chopped a bit if they’re sliced)
1/2 cup Hellman’s olive oil mayonnaise
2 tablespoons dry white wine (you can substitute lemon juice)
8 sprigs dill
1/2 cup toasted pecans, chopped
1/4 cup sliced almonds, toasted

Preparation

1. Toss together the chicken, hearts of palm, artichoke hearts and waterchestnuts.
2. Add the dill and nuts.
3. Stir in the white wine and mayo.
4. Serve on a bed of lettuce
Credit: Foodista








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