Name: Southern Style Chicken Salad
Prep time: 5 min
Total time: 5 min
Cuisine: Southern
Ingredients: 3-4 boneless, skinless chicken breasts, boiled and shredded; 6 hard boiled eggs, grated; 2 Tbsp chopped black olives; 2 stalks of celery, diced; 2 Tbsp Dijon mustard; 3/4 – 1 cup mayonnaise

Ingredients

Scale

3–4 boneless, skinless chicken breasts, boiled and shredded
6 hard boiled eggs, grated
2 Tbsp chopped black olives
2 stalks of celery, diced
2 Tbsp Dijon mustard
3/4 – 1 cup mayonnaise

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Instructions

In a large bowl, combine the chicken, eggs, olives, celery, and mustard. Add mayonnaise to your preference, then season with salt and pepper to your taste.
Serve on a toasted croissant with baby spinach (pictured), on crackers or with celery.
Refrigerate for up to 5 days.

Notes

I use an Instant Pot pressure cooker to boil my chicken and eggs, which makes it a breeze. You can also use a rotisserie chicken.

For an easier time, use a hand mixer to shred your chicken.

Prep Time: 5 minutes
Category: Brunch
Method: No Cook
Cuisine: Southern