Delicious Chicken Egg Salad Recipe
A creamy and flavorful chicken egg salad made with tender chicken, hard-boiled eggs, crunchy celery, and a tangy dressing. Perfect for a light lunch or dinner, served on bread, in lettuce wraps, or as a side dish.
Ingredients
- 2 cups cooked chicken breast (shredded or diced)
- 4 large hard-boiled eggs (chopped)
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 2 stalks celery (chopped)
- ¼ cup red onion (finely chopped, optional)
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Prepare the Chicken and Eggs: Cook the chicken breast (either bake, grill, or boil) and chop it into bite-sized pieces. Hard boil the eggs, then chop them into pieces.
- Make the Dressing: In a large bowl, combine mayonnaise, Dijon mustard, salt, and pepper. Stir until smooth.
- Combine Ingredients: Add the chopped chicken, eggs, celery, and onion (if using) into the bowl with the dressing. Mix gently until everything is evenly coated.
- Taste and Adjust: Taste the salad and add more seasoning if needed. You can also add a squeeze of lemon juice for an extra burst of flavor.
- Serve: Serve immediately or refrigerate for 1-2 hours to allow the flavors to meld. Enjoy in a sandwich, lettuce wraps, or as a salad.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Customization: Add-ins like bacon, pickles, or avocado can be included for extra flavor and texture.
- Serving Suggestions: Serve on whole grain bread, crackers, or lettuce wraps for a low-carb option.