Dill Weed Chicken Salad
1 cup (6oz by scale weight) Mayo
1/2 cup (4 oz by scale weight) Sour Cream
2 TBSP (1 oz by scale weight) Dijon Mustard
1 TBSP dried dill weed
2 teaspoon sugar
1/2 teaspoon white pepper (I used black)
5 teaspoon lemon juice
3 cups chopped poached chicken
1 cup finely chopped celery
4 TBSP finely chopped green onions
1/2 cup shelled sunflower seeds
Mix the ingredients by using a scale or measuring cups. Set this aside.
Poach the chicken and allow to cool then cut in bite size pieces.
Place the cup up chicken in a bowl, add the celery, green onions and the sunflower seeds.
Mix then add the dressing and mix well and cover and allow to remain in the refrigerator
to blend flavors. At least 2 hours. I made this and it was in refrig for almost
1 day before I served it...........
|See all that dill?|
Happy Weekend, Andi