You might think of Chicken Salad as one of those common everyday favorites for lunch boxes or the unappealing sandwiches found in 7/11 refrigerator racks, served on sliced bread.
This is a stepped-up variation of Chicken Salad that is good enough to serve as a Sunday Dinner. It is also casual enough to take to the tailgate party and is very easy to prepare.
Chicken Salad Ingredients
- 2 Chicken Breast (Boneless – Skinless)
- 3 Hard Boiled Eggs
- 1 Cup Chopped Celery
- 1/3 Cup Dill pickle Relish
- 1/2 Cup Mayonnaise
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/4 Teaspoon Cajun Seasoning
Other Ingredients
- 2 Loaves of French Bread
- 4 Small Tomatoes
- 2 Avocados
- 1 Cup Sliced Black Olives
Preparation
- The chicken can be cooked in a variety of ways. I prefer to grill the chicken, but you may boil it or simply cook it in a covered skillet on low heat until done.
- Hard Boil Eggs – Place eggs in saucepan. Bring to a boil & cover. Tun to low, cover and cook for 15 minutes. Rinse immediately in cold water & remove shells.
- Place chicken and eggs in a food processor and chop quickly to a rough chop stage.
- Mix all Chicken Salad Ingredients in a mixing bowl.
- Spread a liberal layer on sliced French Bread and top with olives, tomatoes and avocado.
Variations
You may substitute turkey for the chicken, yes leftover turkey will do just fine.
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