Recipe: Chicken and Egg salad
The salad is easy to make and has nutritious food value.
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
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.