Step 1

Cut your chicken breasts from the rotisserie chicken. Another option is to order a few thickly sliced deli meat chicken from the deli. Chop the chicken meat into small, diced pieces.

Step 2

Add your buttermilk powder to the pickle juice and whisk until dissolved. The powder is explained in the post as well as other recipes I use it for. I also include a substitution.

Step 3

For the celery, pull the leaves from the stem and discard the stems that the leaves were on. I trim the ends of the celery off if they are brown or dried out looking. I then take a veggie peeler and peel the back of the stem where the stringy part is. You can also snap the celery in half "backwards'. meaning not towards the side that has the divot. You will see the strings that you can pull off. Then slice each stalk into long, thin pieces (along the length of the celery stalks) I cut each piece of celery into about 6 long thin pieces, then dice. (pictures of this in post)

Step 4

Finley slice your chives and mince your dill.

Step 5

Finely mince your celery leaves.

Step 6

Add your chicken, celery, dill, celery leaves and mix until combined.

Step 7

Add your celery salt., stir and taste and add more if needed.

Step 8

Mix in your pickle juice and buttermilk powder mix.

Step 9

Toss to coat. I then add the mayo a tablespoon at a time, mix and then see if you want it creamier, if so, add more.

Step 10

This should sit in the fridge, covered, in the smallest bowl you can fit it in, for at lerast four hours and it is even better if it sits overnight.

Step 11

Serve on toast, buttery buns or crackers.