Small Family CSA Farm
Great food from people you know.
S 2958 W. Salem Ridge Road
La Farge, Wisconsin 54639
Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer
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- 3 cups cooked and chopped or shredded chicken (leftover, rotisserie or canned work great)
- 1/3 cup diced celery
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice (or white vinegar)
- 2 tablespoons fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Using a medium-size mixing bowl, combine everything and stir until well combined. Cover bowl and refrigerate at least 1 hour.
- To make sandwiches, spoon chicken salad on bread (or croissants) and top with lettuce, tomato, and dill pickle. Or serve on crackers, in a wrap, or on a bed of lettuce with a fork.
- Leftovers will keep for several days in an airtight container in the refrigerator. Enjoy!
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