salads and dressings
Chicken Salad
2 cups cooked, cubed chicken
1 cup chopped celery
1/4 cup chopped pickle
1 hard-cooked egg, chopped
Dressing:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon McCormick Season-All Seasoned Salt
1/2 teaspoon McCormick Ground Mustard
Dash McCormick Nutmeg
1/8 teaspoon McCormick Ground White Pepper
Lettuce, tomato cups, or avocado halves to serve
Paprika and capers to garnish, if desired
Place chicken, celery, pickle, and egg in medium-size bowl and stir to combine.
Place dressing ingredients in small bowl and mix well.
Add dressing to chicken mixture and toss lightly to coat chicken.
Refrigerate several hours or serve immediately. Serve on crisp lettuce or use to fill tomato cups or avocado halves.
Garnish with paprika and a few capers.
Tip: May also be used to make delicious sandwiches.
Makes 6 servings, 1/2 cup each
This recipe created by McCormick, Inc.