Directions

1. Add egg, lemon juice, dijon mustard, salt, and Clebby’s Vegetable Oil to a tall wide-brimmed jar. Place an immersion blender in the bottom of the jar and blend until smooth and thick.
2. Add the prepared mayo to a medium-sized bowl with a lid. Add shredded rotisserie chicken, salt, freshly ground black pepper, pickle juice, diced celery, diced pickles, diced red onion, chopped dill and diced apple. Mix until thoroughly combined. Season to taste.
3. Cover and let sit in the fridge for about an hour until ready to serve.