Tangy Chicken Salad
Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread.
Ingredients
4 serv.- cubed cooked chicken3 cups
- cubed or shredded sharp cheddar cheese1⁄2 cup
- creamy peppercorn or ranch salad dressing1⁄4 - 1⁄2 cup
- chopped dill pickle1⁄3 cup
I used dill relish to make it easier
- capers↗3 tablespoons
optional
- spicy mustard↗2 -3 tablespoons
to taste
- pepper↗1⁄2 - 1 teaspoon
to taste
- salt↗1⁄4 - 1⁄2 teaspoon
to taste
- sugar↗1⁄4 - 1⁄2 teaspoon
- pickle juice↗1 tablespoon
omit if using dill relish, there's enough juice in it already
Step-by-step instructions
- 1
Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!
Source: food.com
Original recipe ↗
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