Dilly Chicken Salad
By: Kate Marvel
Published: Friday, June 25, 2010 - 5:25pm

Ingredients




3 cups cooked, diced chicken
2 hearts of palm, thinly sliced in coins
1 oz can artichoke hearts, cut in 8 th's
1 oz can waterchestnuts, diced or sliced (chopped a bit if they're sliced)
1/2 cup Hellman's olive oil mayonnaise
2 tablespoons dry white wine (you can substitute lemon juice)
8 sprigs dill
1/2 cup toasted pecans, chopped
1/4 cup sliced almonds, toasted

Preparation

1 Toss together the chicken, hearts of palm, artichoke hearts and waterchestnuts. 2 Add the dill and nuts. 3 Stir in the white wine and mayo. 4 Serve on a bed of lettuce

About


This was created to use up the cooked chicken and dill in my refrigerator.  It turned out to be a recipe we'll make again!