I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up. I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad. I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break. I just went with a simple celery and egg version. I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!
- 3/4 cup leftover cooked chicken – diced
- 2 Tbs mayonnaise – more or less to taste
- 1 tsp yellow mustard
- salt and pepper to taste
- 1/4 cup thinly sliced celery
- 1 Tbs thinly sliced green onion
- 1 hard-boiled egg – peeled and diced
- a pinch of celery seed
Combine chicken, mayo, mustard, celery, onion, salt and pepper.
I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.
Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.
Enjoy ~ Kimberly