Dill Chicken Salad

This recipe is a quick 'n easy, light meal for two - in my family anyways! - and a great way to use up leftover rotisserie chicken. I've adapted Spend with Pennies' great recipe, so feel free to carry on to the source, especially if you like your chicken salad to have a bit of a crunch. (I do not like crunchy chicken or tuna salad, hence my modifications below.) Whatever you do, enjoy!

Dill Chicken Salad

(2 servings*)

Ingredients

2 cups of shredded rotisserie chicken

1/2 cup of mayonnaise

2 tablespoons of sour cream

1 teaspoon of Dijon mustard

1/2 teaspoon of bouillon powder

2 green onions (sliced)

Black pepper (to taste)

Dill** (to taste)

Garlic powder*** (to taste)

Onion powder (to taste)

Parsley** (to taste)

Salt (to taste)

*My spouse and I usually have this chicken salad as a light lunch or dinner spread over four pieces of toast bread. Mileage will obviously vary depending on how you're serving it!

**Fresh would obviously be best, but use what you've got! I go heavy on the dill and easy on the parsley, but to each their own of course...

***If I'm feeling a cold coming in I use raw, minced garlic to help ward the sickness off, otherwise garlic powder works very nicely.

Directions

1) Mix everything except the salt, give it a taste, and then add some salt if it's needed. Serve as is, over toast, in a sandwich, et cetera, and enjoy!