Salted Egg Chicken Salad
INGREDIENTS
- 1⁄2 cup mayonnaise
- 3 tablespoon Flavoro Salted Egg Spread
- 1 tablespoon lemon juice
- 1/4 teaspoon ground black pepper
- ·2 cups chopped, cooked chicken meat
- 1⁄2 cup blanched slivered almonds
- 1 stalk celery, chopped
PREPERATION
In a medium-sized mixing bowl, add ½ cup of mayonnaise, 1 tablespoon of freshly squeezed lemon juice, 3 tablespoons of Flavoro Salted Egg Spread, and a pinch of freshly ground black pepper. Using a whisk or a spoon, blend the ingredients thoroughly until the mixture becomes smooth, creamy, and well-combined. This forms the rich, tangy, and savory dressing base.
Next, add 2 cups of cooked, shredded or diced chicken breast, ¼ cup of toasted sliced almonds for a satisfying crunch, and ½ cup of finely chopped celery to provide a refreshing bite. Using a spatula or large spoon, gently fold the chicken, almonds, and celery into the salted egg dressing, making sure all the ingredients are evenly coated.
Cover and chill the mixture for at least 30 minutes in the refrigerator to let the flavors meld beautifully. Serve cold as a filling for sandwiches, a topping for crackers, or enjoy it as a light salad on a bed of fresh greens.