- 1 pound roasted chicken, shredded
- 1 cup mayonnaise
- 2 tablespoons Dijon-style mustard
- 2 tablespoons dried onion flakes
- 2 teaspoons herbes de provence
- ½ teaspoon pepper
- ½ cup chopped pickles (sweet or dill)
Directions
Combine all ingredients in a large bowl. Let rest for an hour to rehydrate the onion flakes. Serve on either crackers or as a sandwich.
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