Quick Chicken Salad

All of the great meals and fixins’ that we love to eat often leave us with leftovers. Given these tough economic times we shouldn’t waste anything! Yes, we should be good stewards in the kitchen too. Here is a quick and easy recipe for chicken salad that I got from my aunt. However, I changed some of the ingredients to make it a healthy alternative that is both filling and simple to prepare. Give it a try and let me know what you think.

Mena’s Chicken Salad (LaToia’s Version)

What you’ll need:

leftover chicken parts
Kraft Mayo with Olive Oil (1/2 the fat of regular mayo)
boiled eggs
celery
onions (sweet or yellow)
relish
seasoning salt (preferably Lawry’s)

I will not use exact measurements for this recipe as it depends on the amount of leftover chicken that you have. However, it is pretty easy to eye ball it. Start by boiling your eggs. While the eggs are boiling cut the leftover chicken into small pieces and place in a large bowl. Remove the eggs and allow them to cool. Cut equal amounts of celery and onion and add it to the chicken. Cut the eggs into small pieces and add mayo (be careful not to add too much mayo). Stir the mixture and add a small amount of relish. (I like using a wooden spoon). The mixture should be smooth. Now is a good time to do a taste test. Add more relish for a more tangy flavor and seasoning salt to taste. Enjoy.