Which Came First The Chicken Or The Egg Salad Recipes

CHICKEN AND EGG SALAD

Chicken and Egg Salad image

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Provided by Holly Jones

Categories Salad

Time 3h25m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups diced cooked chicken
3 hard-boiled eggs, diced
½ onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Steps:

Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g

CHICKEN EGG SALAD

Chicken Egg Salad image

I love both Chicken Salad and Egg Salad sandwiches. Today I felt inspired to create a recipe which really highlighted both ingredients. This recipe doesn't have any fruit in it because I prefer no fruit in my sandwiches. For those of you who are watching your carbs this would be very good stuffed in a large tomato or on top of a green salad too. Chilling enhances flavor, but if you are hungry enough eating it immediately after preparing it tastes pretty wonderful too. Cooking time is chilling time.

Provided by CarrolJ

Categories Lunch/Snacks

Time 1h30m

Yield 3 1/2 cups, 7 serving(s)

Number Of Ingredients 9

Ingredients

2 large chicken breast halves (precooked and chopped in small pieces )
5 large eggs, hard cooked (chopped medium)
2 stalks celery (minced)
2 tablespoons minced fresh onions
1 tablespoon minced green pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons sugar (this does not make it sweet just seems to blend the flavors nicely)
2 -3 cups Miracle Whip (or your favorite mayo type dressing)

Steps:

Combine all ingredients except the dressing.
Add dressing until you achieve the ratio of dressing to other ingredients you prefer.
Chill.

Nutrition Facts : Calories 263.9, Fat 18.9, SaturatedFat 3.8, Cholesterol 165.1, Sodium 1005.8, Carbohydrate 12.8, Fiber 0.4, Sugar 8.9, Protein 9.4

WHICH CAME FIRST: THE CHICKEN OR THE EGG? SALAD

Which Came First: the Chicken or the Egg? Salad image

An "eggier" chicken salad. Good for using up dyed Easter eggs or maybe you just like more eggs.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 cups cubed cooked chicken
6 hard-boiled eggs
1/2 cup chopped celery
1/4 cup chopped green onion (both white and green parts)
2 tablespoons sweet pickle relish
3/4 cup mayonnaise
salt and pepper, to taste
3 tablespoons chopped fresh curly-leaf parsley

Steps:

Add cubed chicken to a large bowl.
Shell the boiled eggs and chop them coarsely.
Add eggs to the chicken along with the celery, green onion, and pickle relish; toss to mix.
Add in the mayonnaise; toss gently to coat; season to taste with salt and pepper.
Cover and chill for several hours.
Right before serving, sprinkle with chopped parsley.

Nutrition Facts : Calories 507.2, Fat 30.9, SaturatedFat 6.8, Cholesterol 421.3, Sodium 571.7, Carbohydrate 15, Fiber 0.5, Sugar 5.3, Protein 40.8

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Which Came First? Chicken and Egg Sammies Deluxe image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds chicken breast cutlets
2 teaspoons smoked paprika
Salt and pepper
4 tablespoons extra-virgin olive oil, divided
4 large eggs
2 tablespoons milk or half-and-half, whichever you keep on hand for coffee
2 roasted red peppers, pat dry and chopped
A handful of flat-leaf parsley, chopped
4 crusty rolls, split
4 slices smoked Gouda
2 cups chopped watercress (1 bunch)

Steps:

Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.

CHICKEN-EGG SALAD

Chicken-Egg Salad image

Which came first: the chicken or the egg? Doesn't matter. In this winning recipe, they're both front and center, adding substance to a creamy, cold salad.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield X servings

Number Of Ingredients 6

Ingredients

1-1/2 cups MIRACLE WHIP Dressing
6 hard-boiled eggs, chopped
1 stalk celery, chopped
1/2 cup CLAUSSEN Sweet Pickle Relish
1 Tbsp. celery seed
6 cups chopped cooked chicken breasts

Steps:

Mix all ingredients except chicken in medium bowl until blended. Stir in chicken.
Refrigerate 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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