Easy Old Fashioned Chicken Egg Salad Recipe for a Creamy Chicken Salad or Sandwich Filling

5 from 1 vote

Easy Old Fashioned Chicken Egg Salad Recipe for a Creamy Chicken Salad or Sandwich Filling

This easy chicken egg salad recipe makes an old-fashioned creamy chicken and egg salad generously dressed with mayonnaise. You can tuck into bowls of the salad with sides of gherkins or pickled cucumbers for a light yet satisfying meal. Or use the salad as a sandwich filling. Lay lettuce leaves on thick slices of sourdough bread, pile the chicken egg salad on top, garnish with fresh herbs, and you have tasty open sandwiches.

Prep Time15

Cook Time15

Total Time30

Course: Snack/Lunch

Cuisine: American, Southern American

Servings:

Calories: 517kcal

Author: Lara Dunston

Equipment

Salad Bowls

Ingredients

350 g chicken breast poached and diced into 2cm pieces
1 tsp salt
½ tsp white pepper
½ tsp garlic powder
1 purple shallot finely diced
1 gherkin / pickled cucumber finely diced
1 tbsp celery leaves finely chopped
1 tbsp fresh dill sprigs finely chopped
4 eggs boiled and diced into 2cm pieces
3 tbsp creamy mayonnaise
12 lettuce leaves

Metric - US Customary

Instructions

To a large bowl, add the chopped chicken pieces, sprinkle with salt, white pepper and garlic powder and combine well.
Add the finely diced purple shallot, diced gherkin or pickled cucumber, and chopped fresh celery leaves and fresh dill, and creamy mayonnaise and stir to combine well.
Lastly, add the diced boiled eggs and gently fold in so that the yolks don’t break apart too much. Taste and season with additional salt and pepper if needed, then cover and chill in the fridge until you’re ready to eat.
Line a salad bowl with lettuce leaves, top with the chicken egg salad, and garnish with fresh celery leaves or dill sprigs, and serve with a side of whole gherkins and pickled cucumbers, or lay the lettuce leaves onto sliced sourdough bread, pile the chicken egg salad on top, and garnish with fresh herbs.

Nutrition