2 pounds cooked boneless chicken breast
1 cup yellow or red bell pepper, finely diced
1/2 cup white onion, finely diced
3/4 cup celery, finely diced
2 tablespoons Wickles Relish
1/2 cup mayonnaise
1/2 cup chopped fresh Italian parsley
2 teaspoons fresh dill
3/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dry rosemary, crushed by hand
1 teaspoon fresh thyme
Chop chicken into fine consistency (or food processor).
Combine all other ingredients and blend with wire whisk until a smooth consistency is achieved. Or just use a food processor.
As a dip, serve in a bowl with non-chopped fresh Italian parsley leaves as a garnish.
For more robust flavor let stand in the refrigerator over night.
Recipe: Kosher, chicken, poultry, salad