Servings: 6

12.5oz Worthington Fri-Chik 12.5oz Worthington Fri-Chik
1 rib celery, minced 1 rib celery, minced
2 tablespoons minced red onion 2 tablespoons minced red onion
2 tablespoons dill relish 2 tablespoons dill relish
½ cup mayonnaise, see notes ½ cup mayonnaise, see notes
½ teaspoon fresh lemon juice ½ teaspoon fresh lemon juice
½ teaspoon garlic powder ½ teaspoon garlic powder
¼ teaspoon dried dill ¼ teaspoon dried dill
Salt and pepper, to taste Salt and pepper, to taste

Drain the Fri-Chik well, and place in a large bowl with the celery, red onion, and dill relish. Stir to combine.
Add the mayonnaise, lemon juice, garlic powder, dill, and salt and pepper to a small bowl and whisk to combine.
Pour the dressing over the Fri-Chik and stir well.
Taste and additional salt and pepper or mayonnaise to reach the taste and consistency you prefer.
Serve immediately or cover and refrigerate for 3 to 5 days.

You may use more or less mayo depending on how creamy you like your sandwich spread.  You may use more or less mayo depending on how creamy you like your sandwich spread.
Greek yogurt can be substituted for the mayonnaise for those that don't like mayo or just want extra protein.  Greek yogurt can be substituted for the mayonnaise for those that don't like mayo or just want extra protein.
Serve in a lettuce wrap, stuffed in mini sweet peppers, on a chaffle, or with keto hamburger buns .  Serve in a lettuce wrap, stuffed in mini sweet peppers, on a chaffle, or with keto hamburger buns .