Summer is a time to relax as well as spend more time with your family and friends. Typically, we want to spend as little time as possible in the kitchen. Keeping the menu simple and fresh is best when the temperatures rise. I created this Easy Chicken Salad for a brunch I recently hosted. The portion size is pretty large since it was the main feature aimed to feed a large number of people. Feel free to adjust according to your needs.
Easy Chicken Salad
5 20 oz cans of premium chicken
1 1/2 -2 cups of Hellman’ mayo
5 stalks of celery
1/4 cup green onion
To taste: salt, onion powder, cracked black pepper, garlic powder
1. Using a can opener; open and drain the water off the chicken chunks and add to a large bowl.
2. Chop celery and green onion into fine pieces using a food processor.
3. Add mayo, salt, onion powder, cracked black pepper, garlic powder and mix using a slotted spoon or large carving fork. Adjust amounts of mayo, salt, onion powder, cracked black pepper, garlic powder according to your taste.
4. Chill salad 1-2 hours or overnight before serving. Serve salad chilled.
Photo credit: WhereWearIntheCity