Amy's Chicken Salad
by Danni M
  ***Using up left-overs from grilled chicken yesterday.

Amy's Chicken Salad Salad
by Amy Freeman
serves: 4
  I like to make this in the summer because we are always grilling chicken. I use the leftover chicken to make this. (sometimes I grill chicken JUST so I can make this because it is so good!)I season my chicken with salt pepper smoked paprika cilantro and a squeeze of lemon or lime juice and wostershire or soy sauce before I grill it. The smokey grilled flavor adds a special kick to the chicken salad. The biggest secret to this recipe is be creative (and don't forget the pickle juice, it keeps it so moist) And if you are using leftover chicken it is a TEN MINUTE MEAL!!!
  3 large   grilled chicken breasts
  1/2 cup   chopped DILL pickles
  2 tbsp   dill pickle juice!
  1 small   onion (optional)
  2 large   boiled eggs (discard the yolks)
    smoked paprika
    cilantro (fresh or dried)
    salt and pepper
    worstershire sauce
    green grapes (optional)
    dressing of choice(optional)
    mayo (I prefer Dukes)
    roma tomatoes diced, or cherry tomatoes
    cucumber (seeded and diced)
    additional hard-boiled eggs, sliced (optional)
I prefer NOT to use a food processor because it makes the meat too fine, I have a cheap little rolling slicer ($10 bucks at walmart) that I use.
On a large cutting board; cut the chicken into bite size pieces, use sharp knife or rolling slicer to cut meat into tiny pieces, add in the dill pickles, egg whites and onions if wanted(salad keeps better without onions) and chop them too
Dump all ingredients into a large mixing bowl add in salt and pepper to taste, pour about 2 tablespoons of the dill pickle juice in and use just enough mayo to blend it.
In a large bowl add lettuce, tomatos and cucumbers. Top with chicken salad and your favorite dressing.