I think everyone has different preferences when it comes to chicken salad. Are you a fruit & walnuts kinda person? Do you get fancy with fresh herbs? While I appreciate almost anything made with chicken and mayonnaise, there’s one combination of ingredients that I always come back to when I make chicken salad for myself. It’s nothing too fancy, but that’s why I like it: it’s simple, tasty, and very easy to make – I pretty much always have the ingredients in my fridge.
As usual, I eyeball the ingredient amounts, but here’s a rough “recipe” for those who are curious:
- 2 cooked chicken breasts, cubed
- 2 boiled eggs, sliced twice (use an egg slicer, then turn the egg and slice it again in the other direction so you end up with long skinny pieces)
- one small white onion, diced
- 1 generous spoonful of your favorite mayo (add more after mixing if it seems dry)
- 1-1 1/2 Tbs dijon mustard
- salt & pepper to taste
Of course, chicken salad sandwiches are great, but I’m not eating bread right now so my favorite way to eat it is on top of a GF cracker and topped with a squirt of mustard, mixed greens, and tomato with salt & pepper (the tomatoes pictured here are heirloom yellows from our CSA). Yummy!