Chicken & Egg Salad
The secret to this dish lies in the mix-ins. I like to add just as many mix-ins as I do chicken and eggs. This is an easy prep ahead dish for a filling snack or lunch throughout the week.
Chicken breasts
Boiled eggs, chopped
Optional mix-ins: grapes, pickled onion and cucumber, chopped
Dressing: mayo and/or plain yogurt + a spoonful of brown mustard
Alternative dressing: mashed avocado + a spoonful of brown mustard
To make shredded chicken, use a pressure cooker. Add a layer of chicken breasts to a pressure cooker bowl and cover with cooking liquid such as broth or water. Pressure cook on high for 10 minutes. Release the pressure and check to make sure the internal temperature reaches 165°F. Drain liquids and shred using an electric hand mixer.
To make the salad, add equal parts shredded chicken and eggs to a large bowl. Add optional mix-ins, to taste.
To make dressing, add ingredients to a bowl and mix. Add a spoonful of dressing to the salad and stir to combine, ensuring all ingredients are well coated. Season with salt and pepper.
Serve on toast, over a bed of lettuce, in lettuce wraps, on rice cakes, or straight out of the bowl as is.
Notes: Our preferred variation is to add grapes, pickled cucumbers and red onion as mix-ins, use equal parts plain yogurt and mayo for the dressing, and serve as is straight out of the bowl. You can add a crunchy mix-in, such as pecans or celery. Do not dress salad with avocado alternative dressing until ready to serve. You can sub chicken for canned tuna.
