Who doesn't love a good chicken salad? So this is a variation on a chicken salad recipe that my mother-in-law served in her cafe years ago. I helped her make it once, so that's why I call it a variation - LOL! I love it served on Pepper and Olive Oil Triscuits, or on flatbread crackers topped with a slice of avocado - YUMMM! I also throw in a 1/4 of chopped pecans occasionally to "dress it up" for showers or parties.
The AWESOME~est Chicken Salad
2 - 12.5 oz cans of chunk chicken in water
1/2 cup mayonnaise ( I use Hellman's Olive Oil Mayo)
1 small apple, finely diced
3 or 4 green scallions finely sliced
1 tsp dill
1 or 2 tsp McCormick Garlic Pepper Seasoning Grinder
Drain chicken, and mash it between your fingers to shred it up. Add the other ingredients and mix until well blended. As far as the dill and garlic pepper, add those to your tastes. I love them both, so I tend to be heavy handed with them! Refrigerate for an hour and then serve.
Per serving: Calories - 212, Carbs - 6g, Fat - 10g, Protein - 24g, Sodium - 757g, Sugar - 2g
Let me know if you make it (and like it)!