“Chicken salad for sandwiches or crackers.”
- Ready In:
- 45mins
- Ingredients:
- 7
-
20
ounces chicken, poached to 160 F and cooled
-
3
ounces onions, finely chopped
-
2
eggs, hardboiled and finely chopped
-
3
ounces celery, finely chopped
-
2
teaspoons lemon juice
-
1
teaspoon dill weed
-
1 1⁄2
cups mayonnaise
directions
- Either shred or finely chop the chicken. I shred for sandwiches and chop for crackers.
- Add all other ingredients.
- Mix well and chill.
Questions & Replies
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-
This chicken salad has wonderful flavor. I used red onion (about half the amount called for) and soaked it in ice water to cut some of the bite. I loved the dill and didn’t miss salt and pepper. I did reduce the amount of mayonnaise to 1/2 cup. Thanks for sharing. Made for Spring PAC 2014.
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Very tasty chicken salad! I don’t care for raw onions so left them out. The lemon/dill mayo was really great with this and I loved the addition of the eggs and the crunch of the celery. Thanks for sharing the recipe! Made for Spring Pick-A-Chef 2013
