The Best Chicken Salad, I Swear
Served alongside dill pickle chips
Served alongside dill pickle chips
Putting chicken salad behind a paywall might seem like an insane thing to do, but I promise you this recipe will change your mind about chicken salad if it’s not something you gravitate toward, and will only deepen your love for it if you’re already a fan.
I’m married to a man who eats literally everything besides celery, which I respect. For that reason, I started making chicken salad without it and opting for cucumbers, scallions, and pepperoncini instead…and it turns out that I like it a lot more this way. This is a bit of a labor of love, though well worth it, and mostly consists of taking every last jar out of your fridge to make. It’s incredibly herby and bright and delightful and only made better by consuming on top of buttery, griddled toast and served alongside dill pickle-flavored chips.
Ingredients:
2x canned chicken
1/2 small bunch dill, roughly chopped, plus more for serving
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