There’s hundreds of variations of chicken salad recipes. This is my go-to.
4 large boneless skinless chicken breasts, baked and shredded
4 large eggs, boiled and diced
2 large white onions, diced
2 tbsp celery seed
4 tbsp dill pickle relish
2 cups low fat mayonnaise
Of course, you may feel free to adjust the ingredients, but once you have collected them all, simply put them in a bowl and using a large spoon, fold everything together, making sure you don’t make mush out of the chicken breasts.
Serve on toast, with crackers, as sandwiches, or even corn chips.
As a variation, you can add 1 package of Ranch style dressing/dip powder to the combination.
