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Easy Chicken & Egg Salad Recipe

This is a fabulous way to use up that last bit of chicken left over from your roasted chicken on Saturday night.  Adding the hard boiled eggs and other ingredients stretches your shopping dollars and makes it enough to serve 4. 

Ingredients: 

13 oz. cooked free range or organic chicken (I used 1 ½ breast) and 3 hard boiled Omega 3 free range eggs

1 ½ Tbsp minced white sweet onion

1 Tbsp freshly squeezed lemon juice

½ cup chopped celery

½ cup seedless grapes red or green, your choice

5 Tbsp. Mayonnaise (tastes even better with my amazing homemade version)Mayonnaise (tastes even better with my amazing homemade version)

¼ cup raw unsalted pecans, almonds or cashews chopped or whole, your choice

¾ cup mandarin oranges (I used fresh but you can used tinned - just make sure you drain it)

¼ cup dried cranberries

Freshly grated black pepper

Directions:

Cut the chicken and/or eggs mixture into bite sized pieces.   Toss into a large bowl.  Add remaining ingredients and gently mix. 

I don't add any salt to this recipe - it doesn't seem to need it.  However, you might want to have some Himalayan salt on the table for your family and/or guests to add if they wish.  Enjoy!! 

Serve with Honey Apple ColeslawHoney Apple Coleslaw

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