Evelyn's Dijon Dill Chicken Salad
"One of the recipes I tried was so good that I used it to turn into a pasta salad. The recipe I used was recipe #68200 . The twist is the addition of the pasta. I recommend a hearty pasta such as rottelle, bowties or orecchiette. It is best after setting for 24 hours as the flavors blend to a nice compliment. I hope enjoy both Evelyn's Sandwiches and this pasta salad variation."
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3⁄4 cup mayonnaise
- 1⁄4 cup tart apple, chopped
- 1 tablespoon honey dijon mustard
- 1 teaspoon dried dill
- 1⁄2 teaspoon salt
- 2 cups chicken breasts, cooked and cubed
- 2 cups pasta, cooked and chilled - 3 cups if you love pasta
directions
- Combine first 6 ingredients.
- Refrigerate for at least 2 hours to blend, 24 hours is better.
- Just before serving add in the pasta.
- Toss and serve.
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Reviews
-
This was good, but missing something. I used fresh dill and a sweeter apple as none of us like tart ones. I think next time I'll try adding a little garlic and onion powder and maybe use tuna instead of chicken. It's very versatile and can be modified to fit anyone's exact preferences. Thanks Debby!
Tweaks
-
This was good, but missing something. I used fresh dill and a sweeter apple as none of us like tart ones. I think next time I'll try adding a little garlic and onion powder and maybe use tuna instead of chicken. It's very versatile and can be modified to fit anyone's exact preferences. Thanks Debby!
RECIPE SUBMITTED BY
Debby H
United States
I am a happily married to a husband who loves to eat. We have been together for 30 years and were best friends for 7 years prior. We have a beautiful 27 year old daughter who is living with us temporarily. I am a retail consultant who travels all over the U.S. and the UK?and I love my job. My favorite cookbook is Patti Labelle's Recipes to sing about. It is filled with great comfort food (no diet anything in this book). I love both to cook and bake, November and December are the best times in my kitchen. I was raised in a household with 4 generations, so it was customary for the women to spend endless hours cooking and baking. My great grandmother taught me how to bake using a wood burning stove. That is how we made all of our meals until I was about 14 years old. I am truly blessed with a wonderful family both here and beyond.
