Tangy Chicken Salad

"Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread."
photo by 2hot2handle photo by 2hot2handle
photo by 2hot2handle
Ready In:


  • 3 cups cubed cooked chicken
  • 12 cup cubed or shredded sharp cheddar cheese
  • 14 - 12 cup creamy peppercorn or ranch salad dressing
  • 13 cup chopped dill pickle (I used dill relish to make it easier)
  • 3 tablespoons capers (optional)
  • 2 -3 tablespoons spicy mustard, to taste
  • 12 - 1 teaspoon pepper, to taste
  • 14 - 12 teaspoon salt, to taste
  • 14 - 12 teaspoon sugar
  • 1 tablespoon pickle juice (omit if using dill relish, there's enough juice in it already)


  • Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!

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