Cathy's Killer Chicken Salad: Reader Recipe Of The Week

Hey there, eaters! This week Cooking with Courtney is bringing you a chicken salad recipe from Cathy of Santa Cruz.

Cathy said she likes to mix things up a little bit every time she makes this recipe, but "this chicken salad started as a substitute for tuna with mayonnaise, celery and onion."

Her recipe is a sort of no-recipe recipe, meaning you're invited to use some personal judgment to determine which kind of ingredients you'd like to include and how much of each item you'd like to use.

Ready to check out this refreshing recipe?

Do you have a favorite recipe that you'd like to share with Patch readers? Use the form below or email courtney.teague@patch.com with your name, city, recipe and why you love this recipe.

Ingredients

• Equal parts diced cooked chicken breast (or cooked salmon), fresh yellow onion and fresh celery
• Finely diced pepperoncini
• Finely diced sweet or dill pickles to taste
• Finely chopped fresh herbs (e.g. dill, cilantro, tarragon) to taste
• Mayonnaise or olive oil to taste
• Spicy mustard to taste
• Salt and pepper to taste

Instructions

1. Combine ingredients in a bowl.
2. Serve on toasted gluten-free sesame bagels, leaf of romaine or butter lettuce, bread or crackers of your choice.

Read more Cooking with Courtney columns and submissions.

Patch Wants To Feature Your Recipe

Whether you're new to cooking or a seasoned veteran (pun intended), we want to feature your recipe as a Cooking with Courtney Reader Recipe of the Week!

Use the form below to share your recipe. (Can't see the form? Click here or email your recipe to courtney.teague@patch.com)

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.