Summer is here! With all the sunshiny warmth, sometimes I’m in the mood for a light, simple lunch. I have some dill growing in my garden, and it was the inspiration for these yummy chicken salad sandwiches.
Here’s what you need: 2 cups chopped cooked chicken, green onions, 3 sprigs of dill, 1 stalk chopped celery, dried cranberries (optional), pecans(optional but so good!), approx. 3/4 cup mayonnaise, salt and pepper to taste. Makes 4 sandwiches.
I had pecans that I harvested locally and was able to use them in this recipe. After trying to remove the pecans from their shells, I can appreciate why chopped pecans cost approximately $92.76 per teaspoon at the grocery. 🙂
Mix all ingredients together with mayo and salt and pepper to taste. I like my chicken salad on the dry side, so I only used about 1/2 cup of mayonnaise. If you don’t like dried cranberries, you can substitute raisins or quartered grapes or just omit them altogether.
Are you eating gluten-free? Try it rolled in some romaine lettuce as a wrap or with some gluten-free crackers.
Trying to eat low-carb? This could be a welcome change in how you eat chicken.
I like chicken salad served on a croissant or with crackers. How do you like your chicken salad?
For dessert, why don’t you take some cookie dough out of the freezer and bake yourself some fresh cookies?