2 cups cubed (cooked) chicken breast
3/4 (loose) cup dandelion greens, coarsely chopped
1 stalk celery, diced
1/4 cup chopped red onion
3 tablespoons mayonnaise
3 tablespoons minced fresh dill
1 1/2 teaspoon dill pickle relish
1/2 teaspoon ground mustard
freshly ground black pepper
In a medium bowl, stir together all ingredients until evenly distributed. Refrigerate until ready to eat.
Yield: about 4 servings
Another day (day 22, actually) of making all our meals from scratch! I roasted a chicken yesterday. It was pretty small but I had enough to make chicken salad with it. When my husband went to the store Wednesday he picked up some fresh dill. He used some in rice but we made sure to have some leftover. It’s too early in the year to grow herbs outdoors and I don’t get enough sunlight for indoor herb gardening so I want the dill to last. Dandelion greens are some of my favorites, they have a light peppery herbal bite that is so good in creamy sandwich salads like this one. I got mine in my weekly local produce delivery (I signed up for again now that things are actually in season in our area) but if ever there is a time to forage, it’s now. If you don’t have dandelion greens, try arugula or watercress. It’s so tasty and satisfying and good way to sneak in a little extra vegetables at lunch time.