Dilled Chicken Salad Recipe is a favorite of my family and friends.
Recipe, comments, and photo are courtesy of Lea Schneider, a columnist for What’s Cooking America, is a freelance writer and organizational expert whose organizing ideas have been published in many magazines including Woman’s Day, Better Homes and Gardens Kitchen and Bath Ideas, Family Circle, Parents Magazine, as well as numerous newspapers and websites. She is a member of the Association of Food Journalists. Check out all of Lea Schneider’s helpful home and kitchen columns at Organizing Kitchens, Pantries, Menus and Meals.
Lea says, “Peak under the edge of my bedspread and you will find a stack of cookbooks on the floor – just a little night time reading. Toppling off the nightstand are magazines and dog-eared recipes I wish to try. Back in the kitchen, the top of the microwave holds print-outs and magazine pages of recipes that I am working my way through. Although I write about organizing your kitchen, pantry, and ingredients each month, I usually leave the recipe writing to others.”
- 1/2 red onion, diced
- 1 carrot, peeled and diced
- 2 stalks celery, diced
- 3 boneless chicken breasts, cooked and cut into bite-size pieces
- 8- ounces of Marzetti Dill Veggie Dip or other brand of your choice
- Spinach leaves, washed and dried
In a large bowl, toss together the prepared onion, carrot, celery, and chicken. Toss with dill dip.
Serve as a sandwich or on a bed of spinach leaves. Garnish with pecans, if desired.
Cook’s Note: You can also buy a rotisserie chicken and chop the meat for your cooked chicken. This is very good with a mug of hot tomato soup.
* I like to substitute my delicious Dill Dip recipe. This Dill Dip recipe is such an easy recipe to make and it is so delicious! Your guests will never even know that it is low fat and low calorie!