Looking for a chicken salad recipe?
Well here’s a quick and easy mouthwatering recipe you won’t want to miss!
With Spring on the horizon, we often crave those lighter, fresh recipes.
I’ve always associated springtime with Easter, sunny weather, barbeques, and side salads.
And growing up in Texas, southern recipes include potato salads, and chicken salads that go with well with just about any dish you can cook up.
I grew up loving a good chicken salad.
So, I decided to experiment with how I could drum up a quick yummy recipe of my own.
It’s one that I have on rotation every spring and summer that allows me plenty of leftovers to pack up for a workweek lunch that I know will be satisfying!
Chicken Salad Recipe:
2 large cans of chicken (or any kind of plain chicken)
4 boiled eggs
Finely chopped: Pickles, jalapenos, white or red onion, and cilantro.
Mayonnaise, fajita seasoning, everything bagel seasoning, salt, and pepper.
Bonus: Grapes for an added twist of flavor.
Serve with any crackers or bread.
The serving size is good for 2 people.
Mix the chicken, cut-up boiled eggs, minced celery, onion, pickles, and jalapenos in a large bowl.
I like to mince mine up easily with this manual pull chopper from Amazon. It’s cute and affordable and saves me tons of time!
Sprinkle in some chopped-up cilantro, and add the salt, pepper, and fajita seasoning.
Add mayonnaise and sprinkle on some everything bagel seasoning.
Serve with crackers or bread. Grapes make a great side addition.
This recipe is as easy as 1, 2, 3 and it is perfect for a last-minute meal or a dish to take to any potluck or small gathering.
Or make it for yourself and have some leftovers that will last a few days.
This post is about chicken salad.