Classic American Chicken and Egg Salad
What Started it all:
Chicken, eggs,
This Classic American Chicken and Egg Salad is a delicious and easy-to-make dish that's perfect for a light lunch or a hearty dinner. Combining tender chicken, hard-boiled eggs, and a creamy dressing, this salad is sure to be a hit with everyone at the table.
Ingredients
- 6 boneless, skinless chicken breasts
- 6 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 celery stalks, diced
- 1 small red onion, finely chopped
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Mixed greens or lettuce (optional for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- Place them on a baking sheet and bake for 25-30 minutes or until fully cooked.
- Allow the chicken to cool, then chop it into bite-sized pieces.
- While the chicken is cooking, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
- Drain the hot water and cool the eggs under cold running water. Peel and chop the eggs into small pieces.
- In a large bowl, mix together the mayonnaise, Dijon mustard, and lemon juice until smooth.
- Season with salt and pepper to taste.
- Add the chopped chicken, eggs, celery, and red onion to the bowl with the dressing.
- Gently mix until all ingredients are well combined and evenly coated with the dressing.
- Scoop the chicken and egg salad onto a bed of mixed greens or lettuce if desired.
- Garnish with chopped fresh parsley for an extra touch of color and flavor.
This Classic American Chicken and Egg Salad is a versatile dish that can be served on its own, with bread, or over a bed of greens for a complete meal. Enjoy the creamy and savory flavors that make this salad a timeless favorite!