recipe revamp

Before about a month ago, I was not a fan of chicken salad. That was due to a star ingredient: mayonnaise. Mayo grosses me out. I was able to find a good recipe that used a combination of mustards, so that appeased once or twice (see: Barefoot Contessa). Then my Bible study leader brought this little ditty for our group and I fell in love:

Chicken Salad
4c. diced or shredded chicken (pull apart 1 rotisserie chicken)
1 c. chopped celery
1 c. chopped green onions
1/2 c. chopped water chestnuts
1/2 c. sliced almonds
seasoning salt or salt and pepper to taste
<1 tsp ground ginger (I recommend using fresh ginger)

Combine above ingredients and top with dressing (see below).

Dressing (Combine the following):

1 1/2 - 2 c. Brianna's Poppyseed dressing
1/2 c. sour cream
2 tsp rice wine vinegar
2 tsp soy sauce
dash of Tabasco (optional)

I omitted the ginger and Tabasco; I'm a fan of neither. I used 1/2 cup of the dressing and that was plenty for me; I know others like their chicken salad creamier than I do. This is a good and easy recipe for those of us who have to pack a lunch in lieu of eating elementary school cafeteria "food."