What did come first: the chicken salad or the egg salad? Perhaps the better question is why we separate these two savory, hearty ingredients from a partnership in a creamy lunchtime spread! The Chicken or the Egg Salad might not solve any philosophical debates, but it can certainly settle the question of what to eat! Each bite is herbaceous and crunchy with juicy celery, with the best of both chicken salad and egg salad in its proteins! The new question will be whether to enjoy the Chicken or the Egg Salad for lunch or for dinner (and the answer is both)!
Ingredients
- 2 cups chicken, diced and cooked
- 3 hard-boiled eggs, diced
- 1/2 onion, chopped
- 1 stalk celery, diced
- 2 tablespoons mayonnaise, or to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh parsley, chopped
- salt, to taste
- cracked black pepper, to taste
Directions
Step 1 –In a large bowl, combine the chicken, eggs, onions, celery, mayonnaise, cilantro, parsley, salt, and pepper. Stir well to combine.
Step 2 –Taste and adjust the salt, pepper, and mayonnaise amounts as needed.
Step 3 –Place in the refrigerator to chill for at least 3 hours and up to overnight.
Step 4 –Serve on bread, with crackers, or on a bed of lettuce.