Dilly Cuc Chicken Sandwiches

Dinners. Since starting, most of the new recipes have been for dinner. As stated before, breakfasts are not a thing here and lunch is usually leftovers or whatever one can scrounge up. Trying to change the routine up a bit, a Cucumber Dill Chicken Salad for lunch was tested and approved.

Modifications Made:

In addition to dill weed, one teaspoon of dill seeds were added along with one cup finely diced celery. Mayo replaced half the yogurt.

Scaled for Likability: Good

Well, it was not great like the the most beloved Turkey Salad but it definitely good. It could even be made great with a few alterations. One: sliced cucumbers should be added to the sandwich and not the salad. If not serving on a sandwich, the diced cucumbers would have been fine. Two: fresh boiled chicken breasts from the bone would give this salad a more robust flavor. When boiling the breast bones with meat, half of a small yellow onion, salt and pepper should be added to the stock. Three: instead of dill weed, finely diced dill pickles would give an additional crunch to the salad along with the celery. Maybe a quarter cup of diced pickles and half teaspoon of dill seed. Four: nothing to with the salad but it would improve the overall taste would be a better, hardier bread. A bread with oats and nuts and seeds. This was lilly plain white bread and the salad was too much for the bread to handle. Finally Five: in lieu of bread a bed of crunchy greens would be a better alternative with whole grain nutty crackers served on the side as eating vessels.

Can't wait until the next time a whole chicken needs to be boiled, a small portion will be saved for the modified ingredients. No bread, just chicken salad over bed of greens with hearty crackers or pita chips. Yum!

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Eating Waffles

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