INGREDIENTS:
2 ½ cup cooked and diced chicken (baked, rotisserie or canned) ⅓ cup mayo 2 teaspoon teaspoons Dijon mustard ¼ cup diced dill pickles 2 tablespoon pickle juice ⅓ cup finely diced celery 3 tablespoon finely diced red onion 1 tablespoon fresh dill (or ½ teaspoon dried dill) ¼ teaspoon garlic powder Black pepper to taste 2 cups AeroFarms SuperINSTRUCTIONS:
- In a medium bowl, combine all the ingredients except microgreens and stir well.
- Place a bed of microgreens (about 2 handfuls) on each serving plate.
- Serve chicken salad over microgreens.
- Drizzle with olive oil and sprinkle with salt if desired.
