Chicken Salad & Egg Salad

Finally got around to writing down measurements for these basic recipes that we love! I just bought a new food processor and used it for both! Served at a tea using a huge ice cream scoop for presentation!

Looking for even more fresh salad inspiration? Be sure to check out my Salad Recipes You’ll Want to Make All Summer collection! It’s packed with easy pasta salads, potato salads, green salads, and crowd-pleasing side dishes that are perfect for BBQs, picnics, potlucks, and family dinners. You’re sure to find a new favorite!

You may need:

Food Processor

Huge Scoop for Serving

Egg Salad

5 from 1 vote

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Ingredients

  

• 10 eggs hard boiled
• 3 T. mayo
• 1 tsp. kosher salt
• fresh pepper to taste
• ½ red onion chopped, use more or less depending on onion size
• fresh parsley chopped, optional

Instructions

 

• Pulse cold eggs in food processor just a few times until desired size.
• Add to a bowl and mix in everything else.
• Chill.

Chicken Salad

5 from 1 vote

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Ingredients

  

• 4 Chicken split breast halves, cooled to room temp roasted with olive oil, salt/pepper at 425℉ until 165° internally
• 4 T. mayo
• 1 ½ tsp. kosher salt
• pepper to taste
• 1 lemon juiced
• ½ red onion chopped-use more or less depending on size
• fresh parsley/dill chopped, optional

Instructions

 

• Remove skin from chicken. Pulse chunks of chicken in food processor just a few times until desired size.
• Move to a bowl and add everything.
• Chill and enjoy!