Crunchy Chicken Salad

Pecans and water chestnuts add a delightful crunch to chicken salad served on lettuce leaves and topped with slices of hard-boiled egg.

INGRIDIENT

1 ½ cups cubed cooked chicken

3 tablespoons chopped onion

3 tablespoons mayonnaise

2 tablespoons chopped water chestnuts

4 teaspoons sweet pickle relish

1 tablespoon chopped pecans

¼ teaspoon salt

⅛ teaspoon ground black pepper

4 lettuce leaves

1 hard-boiled egg, sliced

DIRECTION

Step: 1

Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.

NUTRITION FACT

Per Serving: 185 calories; protein 11.8g; carbohydrates 4.3g; fat 13.5g; cholesterol 83.3mg; sodium 285.4mg.

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