You may also like
Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1 Rotisserie Chicken, approximately 2 1/2 lb
- 5 teaspoons Dijon Mustard
- 7 tablespoons Mayonnaise
- 1 cup Celery, chopped
- 5 Large Hard Boiled Eggs
- 1 cup White or Red Onion, Chopped
- 1/2 tsp + 1/8 tsp Ground Black Pepper
- Fresh Dill, To Taste
Method
- Remove skin from chicken and de-bone. This leaves approximately 1lb 9oz of chicken.
- Tear apart de-boned and de-skinned chicken into smaller chunks, placing in a bowl as you go.
- Add mayonnaise and mustard. Mix well.
- Remove shells from eggs, and chop into small pieces. Add to the bowl.
- Chop or dice the celery and onion into small pieces, and add to bowl.
- Mix well.
- Add ground black pepper, and mix once more.
- Add fresh dill. This is optional, but a great addition.
