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Dill Chicken Salad Recipe
There are times when you find a dozen eggs that have cleverly hidden in the back of the refrigerator. They make the best hard-boiled eggs, since they are more easily shelled. For a hard-boiled egg to peel without having a lot of egg white sticking to the shell, it must be about two weeks old. The eggs reach the store about five days after the hen lays them, so keep them refrigerated at your house for about a week before boiling them.
I love a good egg salad! One day I was working on my new egg salad recipe and added too much mayonnaise. It was more than a bit loose. What could I do? There was also cooked chicken in the fridge, and I had my solution. I chopped that chicken in the food processor until it was finely chopped. Then, I added it to the egg salad. This accidental salad was so fresh tasting! The Dill Chicken Salad Recipe makes a lot of salad, with just enough chicken to call it a chicken salad. It is a perfect frugal dish for family get-togethers or a potluck dinner.
Dill Chicken Salad Recipe
12 hard-boiled eggs peeled
¼ cup of Ranch dressing
½ cup of mayonnaise
1 teaspoon dried dill (I use Lighthouse brand freeze dried.)
½ teaspoon celery seed
1 tablespoon dried parsley
1 tablespoon dried minced onion (You may also use ¼ cup finely chopped spring onions-green and white parts.)
2 tablespoons sweet pickle relish (I use Claussen.)
1 teaspoon Lawry’s Seasoned Salt
2 cups finely chopped cooked chicken (I chopped mine in the food processor.)
In a large bowl, finely chop the whites and yolks of 6 of the hard-boiled eggs. Coarsely grate the other 6 hard-boiled eggs. Add the Ranch dressing and the mayonnaise. You may use less mayonnaise if you like a drier salad. Add the dill, celery seed, parsley, onion, pickle relish and salt. Stir to just mix the ingredients. Pour the chicken into the egg mixture and stir to combine them. Store the salad in covered containers. Use the salad within 2-3 days and make sure that it stays cold in the refrigerator!
What if you don’t have any cooked chicken lurking in your refrigerator begging to be a part of a salad? You can use this recipe and make an egg salad. Omit the chicken and Ranch dressing. Use ¼ cup of mayonnaise to begin with. If that is not enough mayo, add a little at a time until it is just right for you!
Serve your salad on plain or toasted bread. Grill the bread for some extra crunch. Watching your carbs? Serve it open face on a Kim’s Magic Pop or crispy, flat corn tortilla. Wrap it up with a lettuce leaf or serve it on a cucumber slice.
Let us know about your adventures in sandwich making! We have a Sandwiches Forum where you can always give ideas and find a few new sandwich concepts in the Sandwiches Name Game.
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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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