TO MAKE THE CHICKEN SALAD
IN A LARGE MIXING BOWL, ADD THE CHICKEN, PICKLES, AND ONIONS. LIGHTLY TOSS TO EVENLY COMBINE.
TO MAKE THE CREAMY DRESSING
ADD ALL OF THE INGREDIENTS TO A MEDIUM SIZED MIXING BOWL, USE A HAND MIXER TO BLEND THEM ALL TOGETHER UNTIL SMOOTH.
POUR THE DRESSING OVER THE CHICKEN SALAD, TOSSING TO EVENLY COAT. SEASON WITH SALT & PEPPER, TO TASTE.
COVER THE BOWL TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE UNTIL THE CHICKEN SALAD’S NICE AND COLD, ABOUT 4 HOURS.
SPOON THE MIXTURE ONTO BUNS OF YOUR CHOICE AND SERVE AS SANDWICHES, OR SERVE IN A BOWL WITH CRISP CRACKERS FOR DIPPING. TRYING TO AVOID CARBS? IT ALSO TASTES DELICIOUS WRAPPED IN A LETTUCE LEAF.