Dill Pickle Chopped Chicken Salad
Serves: 8 servings
  • 1 apple, peeled and chopped
  • 1 teaspoon lemon juice
  • 16-ounce jar whole baby dill pickles
  • 1¼ pounds cooked chicken, chopped (about 4½ cups)
  • 4-5 scallions chopped, white and light green parts
  • ½ cup fresh dill, chopped
  • ½ cup walnuts, toasted and chopped
  • 1 yellow bell pepper, chopped
  • 1 cup celery, chopped
  • ¾ cup mayonnaise, store bought or homemade (recipe in Notes)
  • 1 cup (4½ ounces) grape tomatoes, halved
  • 12 ounces shredded iceberg lettuce
  1. Toss the apple in lemon juice and slice 5 baby dill pickles, crosswise into little rounds.
  2. In a large mixing bowl combine the chicken, scallions, dill, walnuts, bell pepper, celery, apple, and pickles. Add the mayonnaise and mix well.
  3. Gently fold in the grape tomatoes.
  4. Serve on beds of shredded lettuce. Drizzle 1 tablespoon of pickle juice over each serving and garnish with a whole baby dill pickle.
½ cup olive oil or avocado oil
1 egg
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Put the egg, avocado oil, salt and pepper into the beaker that came with your immersion blender, the carafe of a blender, or the work bowl of a food processor. Process until the mixture is emulsified and is the consistency of mayonnaise.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/dill-pickle-chopped-chicken-salad/