Such an easy sandwich, that only seems to taste better the longer the chicken salad soaks up all ingredients. Hence, why I made it last night for tonight's dinner. Genius.
Creamy Dill Chicken Salad
2 boneless, skinless chicken breasts
1/2 c. mayo
2 T. mustard
1 T. dill pickle relish
1 t. dill
Cook chicken breasts (sprinkled with dill) until juices run clear and chicken is firm. Either on a grill pan, in the oven, or by boiling in water. Allow chicken to cool, and shred. Mix with ingredients and refrigerate for at least an hour or better yet overnight.
Serve on toasted bread, croissants, crackers, or how we like to do it at our house - in a panini with some gooey melted cheddar cheese.
So, tomorrow is Friday! Finally. The little man and I are headed out of town for the night to visit some friends and attend a party. Oh, and the little girl will be in attendance too...
My 32 week belly pic (sorry so small, it's taken on my co-worker's phone). Everything is still going well, but it needs to SLOW down as I'm not prepared for her yet!