Chicken and Egg Salad Recipe
This Chicken and Egg Salad is a creamy, refreshing dish combining tender cooked chicken, crisp celery, and chopped hard-boiled eggs, all tossed in a tangy lemon-mayo dressing and chilled for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Halal, Kosher
Ingredients
Scale
Ingredients
- 4 boneless skinless chicken breasts (fully cooked and chopped or shredded (about 4 cups))
- 4 stalks celery (diced)
- 6 hard-boiled eggs (chopped – use 8 if you like it extra eggs)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 3/4 cup Hellmann’s mayo (more or less as needed)
- 1/4 cup 2% milk (you can add more, enough to loosen dressing to your preference)
- Juice of 1 lemon
- Salt and pepper (to taste)
Instructions
- Chop the chicken, celery, eggs, onion, and parsley. Chop the chicken, celery, eggs, onion, and parsley.
- Prepare the dressing. In a large bowl, whisk together mayo, milk, lemon juice, salt, and pepper until smooth.
- Mix salad and chill. Add chicken, eggs, celery, red onion, and parsley with the prepared dressing to a mixing bowl and stir until evenly coated. Cover and refrigerate for at least an hour before serving.
Notes
- Refrigerate for at least an hour before serving to allow flavors to blend.
Find it online: https://yumfoodusa.com/chicken-and-egg-salad-recipe/