St. Louis-Style Chicken Salad - cooking recipe

Ingredients

3 cups cooked chicken breasts, diced
2 large celery ribs, diced
1/2 red bell pepper, seeded and diced
2 green onions, finely diced
6 tablespoons Hellmann's mayonnaise (\"Real\" Mayonnaise)
6 tablespoons sour cream or 6 tablespoons premium ricotta cheese
4 ounces feta with sun-dried tomato and basil, crumbled
2 teaspoons dried dill weed
1 pinch salt
fresh ground black pepper or white pepper, to taste

Preparation

In a large bowl, mix together the chicken, celery, bell pepper, and green onions.
In a small bowl, stir together the mayonnaise, sour cream, feta cheese, and dill weed.
Pour sauce over the chicken and stir to blend. Taste and season with salt and pepper as desired.
This is best refrigerated for 4 hours or more before serving, covered with plastic wrap.