Leftover grilled chicken turned into a creamy, tangy chicken salad with a little kick of hot paprika. Lovely on crackers or in a sandwich!
Prep time: 10 minutes | Makes about 3 cups (4 sandwiches or 6 as a cracker snack)
Ingredients:
- 2 leftover grilled chicken breasts, diced small
- ½ cup sweet onion, finely diced
- ½ cup celery, finely diced
- 1 Claussen kosher dill pickle half, diced
- 4 tbsp mayonnaise
- ¼ to ½ tsp hot paprika
- Salt and pepper to taste
- Town House crackers, to serve
Preparation Method:
- Put the diced chicken in a large bowl and add the onion, celery and pickle. Toss together with a fork.
- Add 3 tbsp mayo and stir well, then add another spoonful if you like it creamier.
- Sprinkle in the hot paprika, season with salt and pepper, and give it a final stir.
- Have a little taste and adjust the seasoning to suit you.
- Spoon onto Town House crackers or pile into a sandwich. Enjoy!
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