We frequently have tuna fish sandwiches  for weekend lunches around here – a recipe I rarely stray from. But after my friend over at the Heart of a Country Home blog made Chicken Salad last week, I decided to give it a try this past weekend.  I’ve made chicken salad before, not as often as tuna, but I don’t have a good recipe on file.  I’m always changing it up. Here’s what I tried this time for a spicey mix.

• 1.5 cups of chopped rotisserie chicken
• 1/2 cup of chopped celery
• 1/2 cup of chopped dill pickles
• 1/2 cup of chopped white onion
• 1/2 cup of Hidden Valley Buffalo Ranch Salad Dressing
• Salt and Pepper
• Dash of Cayenne Pepper

This was a good sandwich, very spicey.  Celery tends to overpower things when it’s raw. The scent even lingers on your hands stronger than onion.  So, I’d probably put just a little less celery and maybe a little more pickles.  Or maybe even pimentos for something different and color?  Instead of dill, I might even try sweet relish for a nice balance of sweet and hot.  Either way, it was good and there were no leftovers. We served it with barbecue chips.  But I will continue to perfect the chicken salad until it’s as good as my tuna!