I got a big craving for chicken salad with dill seasoning a couple of weeks ago. Kelley made it a couple of times a few years back and I started making it, but then I just forgot about it. When I did my pantry organization, I realized I had a jar of light Marzetti and got the craving again. Kelley would usually put grapes in her, and I can’t find the little sliver of paper I wrote her recipe on (shocker), but I did that best I could and I loved it. Since I have to eat gluten free, eating this on bread or a croissant isn’t an option (but it would be amazing!). Instead I took it for lunch and put it on top of a big bowl of mixed salad greens. It was so good because I didn’t need any dressing for the salad and it had tons of flavor.
This recipe is so customizable. If you hate dill, just use something else. You can also use canned, cooked and shredded, or rotisserie chicken. I used canned this time, but I have some plans to use some leftover shredded chicken that I have in the fridge.
I also started using this printable recipe plugin, so let me know if you like it!
- 1 large can of chicken, drained or 1 cup of shredded chicken
- 1/2 cup Marzetti Light Salad Dressing
- 1/2 cup chickpeas
- 2 green onions, chopped
- 1/2 teaspoon dried dill
- salt and pepper to taste
- Spinach, to serve over
- dried cranberries, optional
- Mix ingredients together and add extra Marzetti as preferred.
- Chill to allow flavors to blend.
- Serve on top of spinach or on gluten free crackers or bread