My mother-in-law LOVES chicken salad. Me? Not so much, but it's a great way to use up leftover cooked chicken that's just hanging around the fridge. And just because I don't like eating it doesn't mean I don't mind making it. Especially since I know there will be nothing left. Great for quick lunches and small snacks. Whether it's eaten on top of crackers or in between two slices of bread, there is never anything leftover.
Simple Chicken Salad
2 cups cooked chicken, diced (approximately 1 1/2 chicken breasts)
2 Tbsp green onion, sliced (red or yellow onion would work fine)
1 Tbsp celery, diced
2 Tbsp Greek yogurt
2 Tbsp mayonnaise
1 Tbsp sweet pickles, chopped (sweet pickle relish is a good substitute)
2 tsp spicy or Dijon mustard
1 tsp prepared horseradish
salt and pepper to taste
In a medium sized bowl, combine all ingredients. Mix well and serve!
Source: Elizabeth original
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