A local deli near our offices has the most amazing chicken salad. But one scoop of the salad and the extra ingredients to order it as a salad, adds up quickly. Cha-ching! Why was I paying for one lunch what I could make at home and create four lunches?
This easy chicken salad recipe is southern style because of the addition of hardboiled eggs. It's creamy, crunchy, full of protein and the perfect topping for whatever salad ingredients you like.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes if using leftover chicken and prepared hardboiled eggs
Total Time: 15 minutes
Servings: 4
Ingredients
- 2 cups shredded cooked chicken
- 2 - 3 hardboiled eggs, diced
- 1/4 cup chopped green onion (can substitute chopped red onion)
- 1 rib celery, diced
- 3 - 4 tablespoons mayonnaise (or to taste)
- 1 tablespoon chopped fresh parsley
- Morton Nature's Seasons, to taste, or salt and pepper
Additional Ingredients for Meal Prep
- shredded lettuce
- tomatoes
- sliced or chopped red onion
- chopped or sliced cucumber
- sliced fresh jalapenos
- avocado (if eating quickly)
Here's how to make it:
- Combine the chicken, eggs, green onion, celery, mayonnaise and parsley. Mix well. Season with salt and pepper or Morton Nature's Seasons.
- Refrigerate until ready to serve.
- If using it for meal prep, put lettuce, tomatoes, onion, cucumber and fresh sliced jalapenos into four meal prep containers. (Use the ingredients you like!) Top with a big spoonful of the chicken salad. Cover and refrigerate until ready to eat.
Note: Is making for meal prep, don't use avocado. It will turn brown if you don't eat it soon after cutting.
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