Chicken salad is one of those dishes that I make a little different each time I make it based on what kind of chicken, veggies etc that I have on hand. Today I made another old school or should I say “Retro Rad” in honor of Emily Ellen from Next Food Network Star? Again, this is an easy recipe that lends itself to whatever you have in your fridge! The key to the moist & yummy chicken is marinating it overnight. I promise this is the one step NOT to skimp, unless you use rotisserie chicken, it will be moist but, not all the yummy flavor!
3 to 4 Chicken breast marinate in Italian dressing overnight
2 stalks celery, sliced thin
1/2 sweet onion, chopped fine
3 hard boiled eggs, chopped
1/2 cup mayo (maybe more/less)
2 T of chix broth/drippings from cooked chicken
1 T fresh lemon juice
pinch of thyme. garlic. salt & pepper to taste
Bake chicken at 350 for 30-40 mins. Allow to cool and rough chop. Mix mayo, lemon juice, chicken broth and spices; set aside. Add chopped veggies to chicken; add mayo mix to chicken mix; chill and ENJOY!!
xoxo, Mama Bird