Chicken Egg Salad
Adapted from LivingAfterWLS 5 Day Pouch Test Recipe
Yield: 2 servings of 1 cup
1 cup chopped rotisserie chicken (You could use turkey or canned chicken)
4 eggs, hard boiled, chopped
1 green onion, sliced
1 stalk celery, chopped
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4 cup homemade Italian salad dressing (or any vinaigrette of your choice)
2 tablespoons dill pickle relish
1 tablespoon pickle juice
1 tablespoon yellow mustard
Mix mayonnaise, sour cream, salad dressing, dill pickle relish, pickle juice, and yellow mustard in a small bowl. In a large bowl, mix chopped chicken, eggs, onion, and celery. Mix the dressing into the chicken mixture. Cover and refrigerate at least 1 hour before serving.
I had two servings, and packed them into my own small tupperware dishes for chilling.
This would be great as a sandwich/pita, or as a light lunch served over lettuce with a side of fruit or yogurt.