Prep 15 mins
Cook 0 mins
This is an original recipe created by my husband, Evan. If you're a dill lover like we are, you going to LOVE this recipe. Cucumbers and dill together rock! This recipe calls for canned chicken that we buy at Sam's, but you can substitute 1 1/2 to 2 cups of shredded, cooked chicken breasts. Prep time includes boiling the eggs while preparing the rest of the ingredients.
- 1 (12 1/2 ounce) can white chicken meat
- 3 ounces sliced black olives
- 1 small cucumber, finely diced
- 2 teaspoons dill
- 1⁄4 cup diced onion
- 2 hard-boiled eggs, chopped
- 1⁄2 cup mayonnaise
- Mix all together.
Fresh and nice salad. Used cooked chicken breast which I had in the freezer from earlier made chickensoup. Made exactly as stated and would perhaps try to add a little "zing" next time I make it. Perhaps a little horseradish or a dash of pepper. Liked the combination very much with cucumbers, dill and olives. At first I thought "where is the salt, does not say in the ingredients", but-salt is definitely NOT needed. Will certainly make again. Thanks for posting.
I let this chill for 2 or 3 hours before tasting it. The dill and cucumber flavors came together wonderfully. Loved the black olives in there, too! I made this excactly as written. It's a great different kind of chicken salad. I'd certainly make this again. Thanx for sharing Evan's recipe!
I made this today. I thought it would be a nice change for lunch this week. I used sliced olives, but will try chopped olives next time. Easy to prepare...