Tuesday, October 16, 2012

Tasty Tuesday: Chicken and/or Egg Salad

Chicken and or Egg Salad

This recipe can be made with either chicken breast meat or 8 hard boiled eggs, depending on which you prefer. For chicken salad use approximately 1 lb. of chicken (preferably white meat) chopped into a fairly fine consistency.

In a medium size bowl add 2 heaping tablespoons of real mayonnaise and mix in 1/4 teaspoon of parsley, celery, and 1 teaspoon of sweet relish. Next add salt and pepper to taste and 1/4 teaspoon of brown mustard. Mix well and refrigerate for at least 12 hours. To make egg salad simply substitute 8 hard boiled eggs (in place of the chicken) chopped into fine pieces. Same amount of other ingredients as in chicken salad and refrigerate same time. Serve either on a large leaf of lettuce or serve on a bun, also makes a terrific sandwich with light toasted bread.

The refrigeration time may be by-passed but it really does make a better flavor when the ingredients are given proper time to set and develop together.


aka Daheap

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