Chicken Salad

I love chicken salad. But I do not like the chicken salad that the grocer stores make. I serve the salad in different ways. Sometimes I use biscuits or croissants. Or I'll make fresh bread for the sandwiches or even use lettuce or spinach leaves and roll the salad up in the leaves. And I'll even serve chicken salad on top of a pile of greens. This is a off the top of my head recipe so feel free to make subs as needed for what you have on hand or your families likes and dislikes. This is a very quick and easy recipe and one I use when I need a quick meal.

3 chicken breasts, baked, cooled, and cut into small cubes (or you could use a rotisserie chicken or leftover chicken the possibilities are endless)
1 carrot, shredded
2 celery ribs, diced
1/2 onion, I like red, white or sweet but yellow and green onions work too, diced
1/4 cup diced sweet pickles
1/2 cup mayo, may need more or may need less I like it to just be sticky
1 tablespoon buttermilk, to thin the salad just a little
salt and pepper, I like using garlic salt
1 tablespoon dehydrated sliced onions
1/2 teaspoon dill, more or less depending on how much you like dill

Mix chicken and veggies together. Add mayo and stir until blended and sticky. Add buttermilk until the salad is creamy. Add the seasoning, let set for about 30 minutes for the flavors to blend. Serve.