This recipe falls into the “I can’t believe this isn’t already on my blog” category because it is one that I truly love so it feels proper that this is the post that I share some news.

Ok, so here’s the dill. (Get it? lol.) I’ve made the decision to stop blogging at the point where my next renewal for my website pops up which is just under a year away. I’m going to keep posting over the next year as I can because I want to make cookbooks for my daughters just like I made for my son. I was recently amazed to see that I’ve made over 600 posts over the last 12 years! Thank you to each of you that have joined me on this journey.

Ingredient List:
1 can fully cooked chicken breast (I really like the larger cans from costco because it feels like the chunks of chicken are more substantial)
Celery, sliced into bite size pieces including some of the leaves
Dill weed
Pecans, chopped
Mayo

This is more of a list than an actual recipe because I’m a big believer that all chicken salad depends on your tastes. I like more celery and celery leaves than probably the regular person. I also like less pecans and craisins than probably the regular person while also feeling like there absolutely must be some.

Here’s my bowl before stirring to mix until well combined.

On this particular day, I made it the evening before so that I could take it for lunch a couple days that week. If you plan to eat it the same day, it’s good to chill after combining for a couple hours.

Thanks for stopping by. Hope you are having a wonderful day.