A chicken salad made with cooked chicken, celery, green onion, cold processed refrigerated dill pickles (like Grillo's) and dressed with a quality mayonnaise.

Grillo's Dill Pickle Chicken Salad

I love a good chicken salad, and my standby is still the one I lean on the most. It's a good solid deli-style chicken salad and I love it.

Since entering this food blogging experience many, many years back though, I've tried a bunch of different ones, so when I saw Elizabeth Heiskell making this one on social, I got a little curious.

Now. Pickles are a thing I do love in my chicken salad, but I use relish or pickle cubes usually and most often I lean toward a sweet relish.

Highly seasoned shrimp tossed with a mayonnaise and mustard dressing and served as a cold sandwich, dressed simply with shredded lettuce on soft sandwich buns. Serve with chips and pickle spears, pickled okra or briny olives.

Cold Shrimp Rolls

Lobster rolls aren't exactly a thing down here because while you will find some, including a Caribbean spiny lobster, in the continental shelf of the Gulf of America, they have a short peak season from September to November and aren't nearly as plentiful or as well known as those lobsters found in the Northeast waters.

I've lived here all of my life and never once eaten a Gulf lobster. Never.

So lobsters are not so common here along the Gulf Coast, but we make up for it with an abundance of all kinds of other seafood, including shrimp!

Beautiful, tasty, delicious Wild American born Gulf Shrimp - the best in the country in my opinion, but then seeing as I grew up in Biloxi, I guess I'm a little biased too.