Chicken Salad

Ingredients

• 2 cups cooked chicken

• 1 medium yellow onion, minced

• 3 stalks of celery, minced

• 1-2 teaspoons of dill

• 1/2 teaspoon of garlic powder

• 1/3 to 1/2 cup mayo

• 1 tablespoon of Horseradish sauce

• salt, pepper to taste

1. Using the food processor of you Flex+ Mulit Prep Set, mince the onion and celery using a few pulses. In a fine mesh strainer, squeeze out most of the water. Add to a medium or large mixing bowl.

2. Add the chicken to the food processor and pulse until you get the texture you prefer. The chicken can also be shredded using your Mix 'n Chop.

3. Add the chicken to the bowl with onion and celery. Add dill, salt, pepper and garlic to your taste preference and combine. Stir in your Horseradish sauce and Mayo, remember to add small amounts and mix so you can adjust the consistency. You want this to be a little on the wet side, as the chicken salad sits it will absorb the mayo.

4. Refrigerate before serving, or you can eat right away. I think it tastes better once it has been in the fridge for 1-2 hours.

If you'd like to make Guac Chicken Salad:

I prefer to substitute the yellow onion for red onion, this has a much stronger flavor so you may want to use less.

Use chopped cilantro instead of the dill.

Use 1-2 avocados instead of Mayo. Add 1 tablespoon of lime juice, for flavor and to keep the avocado from turning brown.

This recipe can have so many substitutions, add some jalapeno, tomato, and even a little cumin.

**Chefie Stephie Tip if you are only going to use half of your avocado, use the half without the seed. Storing your other half with the seed still intact will keep your avocado from turning brown.