Chicken/Turkey Salad

This is a great way to use up any leftover poultry. I loved the fact I could eat it on a protein only day. I am sure the flavors will get even better as it has a chance to sit in the fridge and meld. Adapted from this recipe.

Ingredients:

• 4 cups diced chicken/turkey
• 1 stalk celery, cut into 1/4-inch dice
• 1 TBSP dried onions
• 1 clove garlic, or 1/2 tsp dried
• 1 1/2 tsp dill
• 1/2 tsp tarragon
• 1 cup cream cheese
• 1/4 cup milk (added slowly)
• 1 tsp dijon mustard, or whole see mustard
• 1/2 tsp pepper blend

Procedure:

• Mix all ingredients, except the chicken/turkey and the milk, in a large bowl until well incorporated. Add the poultry and stir well, adding milk to achieve your desired consistency. 
• Use for a sandwich, topping on salad greens or on its own.