I am definitely a big fan of chicken salad. Not sure why, but I have always loved it.
This recipe is interesting, but I can’t say it was my favorite.
First, there is just way too much egg! I have mentioned before that I am not a fan of eggs. I hate hard boiled eggs especially. So this was not ideal for me.
The rest of the salad was good though. I was able to pick out the egg for the most part and enjoyed it.
The pickles add a nice touch. You get that tangy flavor, but it is not overwhelming.
I do think there was way too much mayonnaise too. I would cut it a bit. The salad was a little soupy.
One point is that I did cut the recipe down. Obviously the recipe is for a crowd. I halved it, then halved it again. So really I just made a quart recipe. And we still had some leftovers!
I served the chicken salad on a bed of lettuce garnished with strawberries.
NIBBLER’S NOOK CHICKEN SALAD
3 Quarts Diced Cooked Chicken
1 Dozen Eggs, Hard Cooked and Chopped
1 1/2 Cups Diced Celery
1/2 Cup Chopped Pickles
1/4 Cup Chopped Parsley
2 Teaspoons Salt
1/2 Teaspoon Pepper
5 Cups Mayonnaise
1/4 Cup Lemon Juice
Paprika
In a large bowl toss chicken, eggs, celery, pickles and parsley with salt and pepper. Blend mayonnaise with lemon juice, add to chicken mixture. Toss again until all ingredients are well coated. Refrigerate several hours. Serve on lettuce leaves sprinkled with paprika.
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