Grilled Chicken Salad with Eggs and Pecans
This Grilled Chicken is a great way to use up leftover grilled chicken after your next cookout!
Servings 3 servings
Calories 270kcal
Cost $4
Ingredients
- 1.5 cups leftover chicken, diced into bite sized pieces
- 1 stalk celery, diced with tops
- 3 tbsp pecans, rough chopped
- 3 tbsp mayonnaise
- 2 tbsp red onion, diced
- 1 tbsp fresh parsley, chopped fine
- 2 eggs, hard boiled
- 1/2 tsp celery seed
- 1/2 tsp Salt
- 1/4 tsp dill weed
- 1/4 tsp Pepper
Instructions
- To hard boil eggs, place in small pan with cold water. Bring to a boil. Remove from heat and let stand 10 minutes, Fill pot with cold water and let eggs cool in the cold water. Peel. Chop into large pieces.
- Meanwhile, prepare all of the rest of your ingredients and place in bowl. Mix. Add hard boiled eggs last so that they don't fall apart.
- Serve on lettuce wedge or make sandwiches.
Video
Notes
Grilled chicken adds a smoky flavor to this salad. Use up leftover, chopped, grilled chicken.
This salad is great for sandwiches, or for a light weeknight dinner.
Will last 3-4 days in refrigerator.
Do not freeze leftovers.
Nutrition
Calories: 270kcal | Carbohydrates: 3g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 548mg | Potassium: 167mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3.1mg | Calcium: 35mg | Iron: 1.2mg