Homemade Chicken Salad ~ Leftover Chicken with Hard-boiled Egg

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!

Chicken Salad

  • 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

Kidney Bean Salad

Kidney bean salads is one of those easy to make salads that is so much better when you make your own.  I think the hard-boiled egg and pickle relish are the keys to making it great.  Use your favorite kind of relish; I use a homemade sweet version.  Use either dark red or light red kidney beans; light red are a little softer and smaller so choose your favorite.

Kidney Bean Salad

  • 1 can kidney beans
  • 1/8 cup diced onion
  • 1/4 cup pickle relish
  • 2 Tbs yellow mustard
  • 1/2 cup mayonnaise
  •  1 hard-boiled egg
  • salt and pepper

Drain and rinse kidney beans.  In medium bowl mix kidney beans, onion, relish, mustard, and mayonnaise.  Stir everything together; add egg and salt and pepper to taste.  Refrigerate until ready to serve.

Enjoy ~ Kimberly