Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Egg'd Chicken Salad

edited November -1 in Salads and Dressings


3/4 cup mayonnaise

1/4 teaspoon Ginger

1/2 teaspoon Salt

3 cups cubed cooked chicken

1 1/2 cups red seedless grapes halved

1 cup sliced celery

1/3 cup sliced green onions

1/2 cup chopped walnuts or pine nuts


Combine first three ingredients. Stir in remaining prepared ingredients. Cover and chill.


It is easy to change up the texture. I like to mince the chicken and quarter the grapes. Sometimes I will crush/grind the wall nuts. If I use pine nuts I leave them whole or a quick 1 time chop. Add a little crushed red pepper flakes to add a little heat and flavor. Minced roasted jalapeno is also very tasty. If using as a 'dip' chop all ingredients smaller even to a fine mince. Try the basic recipe first than have fun and play with different textures and flavors. It's always a treat. Enjoy! GG

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