Description
A bright, creamy salad featuring tender chicken, hard-boiled eggs, and a tangy Dijon-mayo dressing, perfect for quick lunches or picnics.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 hard-boiled eggs, chopped
- 1 cup celery, diced
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- In a large bowl, mix together the shredded chicken, chopped eggs, and diced celery. Make sure pieces are similar in size so the texture stays even.
- In a separate small bowl, combine mayonnaise, Dijon mustard, salt, and pepper to make the dressing. Whisk until smooth and creamy.
- Pour the dressing over the chicken mixture and stir until well combined. There is no heat needed here — just toss so the dressing coats every piece.
- Serve on lettuce leaves or as a sandwich filling. Chill for 15–30 minutes if you want a firmer, colder salad. Garnish with a sprinkle of black pepper or chopped fresh herbs if desired.
Notes
For a lighter option, swap half the mayo for Greek yogurt. Add crunchy apples or nuts right before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 25g
- Cholesterol: 300mg