Best use of boiled, roasted or rotisserie chicken. This creamy dilled salad is my favorite treat. Great as part of a brunch, lunch or dinner buffet.
Hands on time: 10 minutes
Fridge time: 1 hour
Serves 4
ADVERTISEMENT
ingredients
Salad
3
cup cooked chicken, diced
½
cup fennel root, coarsely chopped (my mother used celery)
1
hard boiled egg, chopped
⅓
cup onions, finely chopped
Dressing
2
Tbsp fresh dill, snipped
½
cup mayonnaise
salt and freshly ground pepper to taste
1
tsp powdered mustard (I like Keen`s best)
ADVERTISEMENT
directions
Step 1
Combine all of the ingredients together and mix well. Add extra dill, salt, pepper, and mayo to taste. I like mine creamy and peppery.