Fresh and Crunchy Savory Chicken Salad

8-10 oz. cooked chicken thigh meat

1 celery stalk and tops - chopped

½ lg. Vidalia onion - chopped

¼ orange pepper - chopped

1 lg. dill pickle - chopped

1c frozen peas - thawed

2-3T drained capers

2-3T each: sour cream and mayonnaise

1-2t Penzy's Shallot Pepper

1T dried or fresh chives

Cook and cool the chicken.  Remove the bones, skin and fat, then cut it up and add to the rest of the chopped vegetables in a medium size glass bowl.  Combine with the next group of ingredients, mix well and chill an hour or two before serving.

I love chicken salad!  This one turned out so well, but would have been even better with ½c of chopped pecans or walnuts - if I had them!

This already has me thinking about my next chicken salad.  A fresh-crunchy curry chicken salad with golden raisins or craisins. . .Lin