Recipe: Chicken and Egg salad

Last Updated: Friday, July 20, 2012 - 09:31

The salad is easy to make and has nutritious food value.

Ingredients

1 tablespoon Olive oil
1 1/4 pounds boneless skinless chicken breast, cut into 1/2 inch dice
3/4 tsp salt divided
5 tablespoons finely chopped red onion
1 tablespoon white wine vinegar
1/4 tsp Old Bay Seasoning
2 large boiled eggs
2/3 cup finely diced celery including some leaves

Instructions

1. Heat oil in 12-inch skillet over high heat; add chicken, sprinkle with 1/4 teaspoon salt and saute, stirring as chicken browns, 5 to 7 minutes. Cool to just slightly warm.

2. Meanwhile, combine mayonnaise, onion, vinegar, remaining salt and seasoning in large bowl.

3. Finely chop eggs; stir into mayonnaise mixture with celery. Fold in chicken. Serve immediately or chill if desired.



First Published: Friday, July 20, 2012 - 09:31



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