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Chicken Salad

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“This recipe is great for a light summer meal. Tastes great served on crackers or made into a light sandwich.”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook chicken breasts until done (broiling works well).
  2. Shred chicken using food processor or something similar.
  3. Finely dice water chestnuts and dill pickles.
  4. Add water chestnuts and pickles to chicken, as well as the mayo and mustard.
  5. Mix well.
  6. Add salt and pepper to taste and possibly more mayonnaise if you prefer a smoother texture.
  7. Tastes best after refrigerated for an hour or so.
  8. Serve on crackers, or make into sandwich.

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