Chicken Salad Dip

All Southern ladies have a chicken salad recipe.  I have several and I use each for different things.  This is a finely chopped chicken salad that can be served more like a dip.  It is a combination of a few different recipes.

Ingredients:

Chicken:

• 1 whole fryer
• 10 C. water
• 4 celery stalks, cut in fourths
• 2 onions, cut in half
• Head of garlic, cut in half
• 1 T. Tony Chachere’s Creole Seasoning

Directions:

1. In a large pot, cover the fryer with water and add the celery, onions, garlic, and Creole seasoning.
2. Allow to boil for one hour, then remove the chicken and allow to cool.
3. Remove the skin and the bones and place them back in the pot and allow them to simmer for another hour. Reserve the chicken meat for the dip.
4. Strain the contents of the pot and now you have chicken stock.

Dip:

• chicken meat of a fryer
• 1 bunch green onions
• 2 celery stalks
• 1 can water chestnuts
• ½ C. sour cream
• ½ C. mayonnaise
• 3 T. Creole mustard
• 2 T. Crystal hot sauce
• 1 T. chopped dill
• 1 T. garlic salt
• 1 T. Tony Chachere’s Creole Seasoning

Directions:

5. In a large bowl combine the last 7 ingredients together.  Reserve.
6. In a food processor, add the chicken and pulse until finely chopped.  Add to the large bowl.
7. Add the celery, water chestnuts and green onions to the food processor and pulse until finely chopped.  Add to the large bowl.
8. Combine all the ingredients together and place a cover over the bowl.
9. Refrigerate for at least 3 hours, so the flavors can “marry”.
10. Serve with your favorite crackers or chips.

Tips and Tricks:

• Cutting the fryer is not necessary if you have a large gumbo pot, just throw the whole chicken in and let it boil away.
• Green onions sometimes become stringy in the food processor, if you want them to look pretty, don’t process them but cut them by hand.
• The sour cream and mayo amounts are approximate.  It really depends on how much chicken you have.