Recipe by Mike McCartney
Chicken salad for sandwiches or crackers.
Top Review by GibbyLou
This chicken salad has wonderful flavor. I used red onion (about half the amount called for) and soaked it in ice water to cut some of the bite. I loved the dill and didn't miss salt and pepper. I did reduce the amount of mayonnaise to 1/2 cup. Thanks for sharing. Made for Spring PAC 2014.
- 20 ounces chicken, poached to 160 F and cooled
- 3 ounces onions, finely chopped
- 2 eggs, hardboiled and finely chopped
- 3 ounces celery, finely chopped
- 2 teaspoons lemon juice
- 1 teaspoon dill weed
- 1 1⁄2 cups mayonnaise