In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it's ready to eat and enjoy!
To Make an Open-Faced Chicken Salad Sandwich:
Toast a piece of sourdough bread or whatever type of bread you prefer.
Spread a layer of mayo or Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.
*You can cook fresh chicken, or you can make this chicken salad with canned chicken or store bought rotisserie chicken. You can boil, bake, or grill the chicken, 'til it's fully cooked; then after it's cooled just a bit, use two forks to shred the chicken.
How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.
Serving: 1g | Calories: 304kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 187mg | Potassium: 209mg | Fiber: 2g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg