At Blended Kitchen, we like to take some of our favorite things and put a new spin on them. Whether it’s serving crab rangoon in mini-bites, making risotto in the oven or fancying-up chicken salad with some lemon pepper and chicken broth, we’re always adding a little extra kick! This chicken salad recipe is no different – it really takes your mom’s chicken salad and kicks it up a notch.
Chicken Salad | Adapted from Jamie Deen
If you like chicken salad, you must try this. We think the addition of chicken broth and a little lemon pepper to the mixture is what makes it so different from others we’ve tried. We love having a big bowl of this handy on weekends that are busy. We all love it – including Nugget! If you are doing a low carb lifestyle, this is perfect on lettuce. It’s also delicious with crackers, on toast or just a spoon!
We forgot to photograph the addition of hard boiled eggs. So don’t forget the eggs… we are guilty of adding more than it’s called for. We love hard boiled eggs! After you mix in the egg, add the dry seasonings.
Here’s the recipe:
4 cooked chicken breast halves chopped
1/2 onion chopped into small pieces
1 cup chopped celery
4 hard-boiled eggs, chopped
2 teaspoons seasoning salt (suggested: Jane’s mixed up Krazy salt)
1/2 cup mayonnaise
1 teaspoon lemon-pepper seasoning
1/4 teaspoon ground black pepper
2 to 3 tablespoons chicken stock
Dice the chicken and place in a large bowl. Add the chopped celery, onion, eggs, seasoning salt, mayonnaise, lemon-pepper, pepper, and some chicken stock and mix well. Serve with crackers, on a sandwich or on a bed with lettuce.
Nom. nom. nom.