Corn chicken egg salad

 
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Ingredients

  • 2 cups cooked chicken shredded
  • 1/2 cup celery chopped
  • 3 eggs hardboiled, chopped
  • 1/2 cup canned corn
  • 1/2 cup pickles chopped
  • 1/4 cup cranberries
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1/8 tsp salt
  • 1/4 tsp pepper
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Directions

40 minutes
  • 1In a large bowl mix all the salad ingredients
  • 2In a separate small bowl mix all the dressing ingredients
  • 3Pour the dressing over the salad and toss very well
  • 4Serve immediatelly, or keep in the refrigerator, in an airtight container for up to a day.
  • 5
 
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