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Lucy’s Chicken Salad


  • Yield: 6-8 servings 1x

Description

Lucy’s Chicken Salad is oh so simple yet packed with flavor. She’s turned me into a mayo lover again. After eating it, I recalled watching Martha Stewart make homemade mayo with an egg and some oil. I eat eggs and oil on a daily basis, so I finally dropped my unfounded beef with mayo. (Jump to the notes for more mayo talk.) This is a great make-ahead meal for lunches, quick dinners, or picnics. Lucy serves her chicken salad with iced tea and sometimes half tea, half lemonade. I’ve included my recipe for that too.


Ingredients

Scale
  • 2 c. prepared chicken
  • 1 c. seedless red grapes, halved
  • 1/4 c. high quality or homemade mayo**
  • 2 boiled eggs, diced
  • 2 tbsp. fresh dill
  • 1 tsp. garlic, finely minced
  • salt and pepper, to taste

Instructions

  1. Add prepared ingredients to a large bowl. Stir and serve. Store covered and refrigerated for up to a week.
  2. Looking to serve with the pictured iced tea + lemonade? Make 1 batch of this lemonade recipe and 1 bag of Lipton Iced Tea (1 iced tea bag + 2 cups boiling water. Steep for 5 minutes. Add 3 cups cold water.) Stir together and serve chilled for up to a week.

Notes

**Let’s talk a bit more about mayo. I used this recipe to make mine. Yes, I’m a bit leery of using raw eggs, but it comes together in less than a minute. How can you pass that up? (I don’t let the baby eat this yet.) Next time, I plan on using farm fresh eggs to ease my mind a bit. If this wigs you out, buy high quality mayo (it should only have a couple ingredients listed).

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