I made this chicken salad again for lunch – it’s one of our favorites. Make sure you don’t substitute sweet pickles for the cornichons – it makes a big difference.
Chicken Salad with Mayo (Mayonezli Tavuk Salatasi)
Binnur’s Turkish Cookbook
2 pieces of chicken breast, cooked, cut in medium size pieces
½ bunch dill, washed, drained, cut in small pieces
¼ red onion, sliced
3 fresh green onions, cut in small pieces
½ cup small pickled cucumbers (cornichons), cut in small cubes
1 cup mayonnaise
Mix all the ingredients in a medium sized cup, then transfer onto the serving plate. You may garnish with black olives. Serve any kind of meal as a salad on the side. Or it’s perfect for a sandwich using the corner of Turkish Bread.
MacGourmet Rating: 5 Stars