Chicken Salad

I love chicken salad. It is one of my go to meals for all kinds of occasions. It’s great for parties with fancy bread or croissants. It’s a quick meal idea for leftover roasted chicken. I’ll even eat it for breakfast. It’s low-carb if you forego the bread. Chicken salad is a very versatile recipe. Also I know there are a thousand different recipes for it, but this is how I make it.

First gather your ingredients:

You can add anything else you want (like celery for instance), but what I use is shredded chicken, mayonnaise, pickle relish (chopped up homemade bread & butter pickles if I have them), boiled eggs, purple onion, salt, pepper, and curry.

After I have everything gathered and chopped up I add everything except the chicken and mayonnaise:

Once that is all mixed up I add they mayonnaise and mix everything together:

Add the chicken after that and mix well to completely coat the chicken. If it looks a little dry, add mayonnaise by the tablespoon until it looks coated-it’s going to dry out a little once you refrigerate it. At this point you can stick it in the refrigerator to chill or you can eat it right away.

Chicken Salad

Ingredients:

• 2 cups shredded Chicken
• 3/4 cup Mayonnaise
• 2 hard boiled Eggs, chopped
• 2 tablespoons Pickle Relish (sweet or dill)
• 1/4 cup diced Red Onion
• 1 teaspoon Curry
• 1/2 teaspoon Salt
• 1/2 teaspoon fresh ground Pepper

Instructions:

1. Combine eggs, relish, onion, curry, salt, and pepper in large bowl and mix well.
2. Add mayonnaise and mix well.
3. Add chicken and stir mixture until coated. If too dry, add mayonnaise by a tablespoon at a time until desired consistency.
4. Serve immediately or refrigerate to chill.