I needed something to make for my husbands lunch & was out of lunch meat. Went to the pantry & pulled out a can of chunky white meat Chicken Breast, Boiled some eggs & with a few other ingredients he had lunch in a flash.
You can make a salad with a whole chicken as I have done on many occassions, but when pressed for time, the canned variety really does come in handy. The addition of the DiJon mustard adds lots of extra flavor.
My husband had his on Hamburger Buns, & I had mine with crackers, you can add tomato slices, flat pickles,& sliced onions for a heartier lunch. It's quick & easy
12 1/2 oz. chunky white meat chicken breast, drained
gherkin pickles, chopped
mayonnaise, or less if desired
eggs, room temperature, (boiled & chopped)
coarse grated black pepper
lettuce leaves (optional)
chopped green onion tops, optional
assorted crackers or bread of your choice
How To Make chunky white meat chicken salad
Boil eggs then remove from heat. Let cool, then peel and chop and add to a medium size bowl.
Note: I find that if eggs are allowed to come to room temperature before you boil them they are much easier to peel.
Chop gherkin pickles and add to same bowl. Grate onion half into bowl as well. More if you prefer.
Add DiJon mustard.
Note: Grating onion instead of chopping allows you to have the flavor of onions without the big chunky pieces.
Drain chicken, and add to bowl.
Mix all the ingredients together.Line platter with lettuce leaves, and lemon wedges.
Add chicken salad & top with chopped green onions if desired. Add assorted crackers. I like to add fresh squeezed lemon juice on mine.
Add your favorite garnish items, sliced Flat Pickles, Red Onions, Fresh Tomato Slices & Lettuce leaves.
Serve on your favorite toasted sliced buns with tomato slices, flat pickles, & sliced red onions.
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