TANGY CHICKEN SALAD

Tangy Chicken Salad image

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.

Provided by 2hot2handle

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

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Ingredients

3 cups cubed cooked chicken
1/2 cup cubed or shredded sharp cheddar cheese
1/4-1/2 cup creamy peppercorn or ranch salad dressing
1/3 cup chopped dill pickle (I used dill relish to make it easier)
3 tablespoons capers (optional)
2 -3 tablespoons spicy mustard, to taste
1/2-1 teaspoon pepper, to taste
1/4-1/2 teaspoon salt, to taste
1/4-1/2 teaspoon sugar
1 tablespoon pickle juice (omit if using dill relish, there's enough juice in it already)

Steps:

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

Nutrition Facts : Calories 315, Fat 19.7, SaturatedFat 6.1, Cholesterol 97.6, Sodium 692.1, Carbohydrate 2.4, Fiber 0.5, Sugar 1.6, Protein 30.4

*** Explore more Tangy Chicken Salad Recipes »

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