Description
A nostalgic chicken salad packed with shredded rotisserie chicken, crunchy veggies, and creamy mayonnaise, topped with hard-boiled eggs.
Ingredients
- 3 cups cooked chicken breast, shredded (rotisserie chicken is ideal)
- 1/4 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 hard-boiled eggs, peeled and finely chopped
- 1 tbsp sweet relish
- 2/3 cup mayonnaise
- Salt and freshly ground black pepper, to taste
Instructions
- Begin boiling the eggs. Place them in a small saucepan, covering them with water. Bring to a boil, then turn off the heat and let the eggs sit for 9-10 minutes.
- Drain the water and run the eggs under cool water. Once cooled, peel and chop them finely.
- While the eggs boil, prepare the chicken. Place the cooked chicken in a stand mixer fitted with a paddle attachment and mix on low for 45-60 seconds. If using a hand mixer, mix on medium for 2-3 minutes until shredded.
- Transfer the shredded chicken to a large bowl.
- To the bowl, add the finely chopped onion, celery, hard-boiled eggs, sweet relish, and mayonnaise. Mix well until all components are combined.
- Taste the salad and season with salt and freshly ground black pepper.
- For the best flavor, chill the chicken salad for 1-2 hours before serving.
Notes
Customize the crunch by adding diced apples or toasted nuts. For a healthier option, substitute Greek yogurt for some or all of the mayonnaise.
