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“Adapted from a recipe in the Penzeys Spices catalog. A good choice for anyone (like me) who isn't crazy about traditional mayonnaise-y chicken salad. It's especially good on toasted bread.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 3 cups cubed cooked chicken
  • 12 cup cubed or shredded sharp cheddar cheese
  • 14-12 cup creamy peppercorn or ranch salad dressing
  • 13 cup chopped dill pickle (I used dill relish to make it easier)
  • 3 tablespoons capers (optional)
  • 2 -3 tablespoons spicy mustard, to taste
  • 12-1 teaspoon pepper, to taste
  • 14-12 teaspoon salt, to taste
  • 14-12 teaspoon sugar
  • 1 tablespoon pickle juice (omit if using dill relish, there's enough juice in it already)

Directions

  1. Put chicken in mixing bowl and add other ingredients to taste. Chill before serving. Great on toasted whole wheat bread!

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