Canned Chicken & Egg Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can Cooked Chicken Breast, Tuna can be substituted
3 Hard Boiled Eggs
1 heaping tsp. of Regular Mayonaisse
1 heaping tsp. of Olive Oil Mayonaisse
2 mini or 1 regular Sweet Pickle, Diced
Garlic Salt to taste if desired
Pepper, if that’s your thing
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Directions: |
Directions:Put all the ingredients in a bowl, use a knife to cut and mix at the same time. A steak knife is sharp enough and saves the edges on your paring knives. |
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Personal
Notes: |
Personal
Notes: Make a sandwich or eat alone.
Canned Cooked Chicken Breast is a nice change from Tuna for Me.
The can is about the size of a large can of Tuna.
I use 3 hard boiled eggs to 1 can of Chicken or Tuna
Best Foods now has Mayo with Olive Oil, but I do not like the taste unless I mix it with the Regular Mayo. I used about a 50/50 mix of both and the Chicken Salad tastes OK and I think I am a little healthier.
I use Sweet Pickle juice in my pea salad, and I do not really like Sweet Pickles, so I dice up 2 mini’s or 1 regular pickle to put in my Chicken/Egg Salad. I have also done the same with Dill Pickle. I know it was long ago, but when I was attending Mt. SAC there was a pickle factory that made relish that hired Mt. SAC students. Every one I ever talked to would never eat relish after working there. This is also pre-Antibacterial soap days. I just remember stories of rubber boots and slogging through all the imperfect pickles and trimmings and whatever.
In an effort to cut down on the amount of bread I consume, I try to make my sandwiches open face and eat over the sink, or else I have to change shirts after eating most of the time.
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