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Make this chicken salad using leftover chicken or a fresh piece of cooked chicken breast. This variation of a chicken salad is filling, easy to make, and uses basic ingredients. Serve as is or on a bed of greens.
3 cups chopped, cooked, chicken breasts
2 small onions
2 sour pickles, such as Haddar Cucumbers in Brine
2 hard boiled eggs, coarsely grated
4 ounces salami, cut into strips
1 can peas and carrots, drained
1/2 cup oil
1 tablespoon vinegar
1 tablespoon Heaven & Earth Lemon Juice
1 teaspoon salt
1/2 teaspoon Pereg Pepper
1/2 teaspoon celery powder (optional)
Combine first six ingredients, toss gently.
Combine oil, vinegar, juice and spices. Pour over chicken mixture. Mix well and refrigerate.
Photography and Styling by Tamara Friedman
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