Spring Brunch: A Tasty Sandwich Combo
April 22, 2013
Now that it’s officially spring, I’ve been feeling more inspired to get together with my close friends and family. I want to enjoy every single beautiful second of the season, because I know how quickly the spring and summer can slip away.
There is just something special about this time of year. The sun finds a way to shine again, the birds sing after their long, winter hiatus, and I want nothing more than to enjoy a meal and a good conversation in the company of my loved ones.
After the Easter holiday, while looking for great brunch recipes online, I came across a egg salad recipe that appealed to me on KraftRecipes.com.
It was a turkey-egg salad recipe, and I didn’t have turkey on-hand, but I did have some leftover hard-boiled eggs and chicken breast. The recipe also features MIRACLE WHIP, so I knew that it would be a big hit with my family, and boy, was I right!
The chicken-egg salad recipe was a breeze to throw together using the ingredients I already had. I spooned the creamy chicken-egg salad mixture onto some delicious oatmeal bread, and everyone really enjoyed the opportunity to sit, talk, and devour a yummy little sandwich.
I made just a couple minor changes to the original recipe on Kraft’s website. Aside from substituting turkey for chicken, I also left out ¼ cup finely chopped onions, which you could add if you are a fan!
Do you feel more inspired to cook and to be with your friends and family during the warmer months?
Chicken-Egg Salad Recipe
- 1-1/2cups MIRACLE WHIP Dressing
- 6 hard-boiled eggs, chopped
- 1 stalk celery, chopped
- 1/2cup sweet pickle relish
- 1Tbsp. celery seed
- 6 cups chopped leftover cooked dark and white meat chicken
- Mix the ingredients, except the chicken, in a medium bowl.
- Gently stir in chicken
- Cover and refrigerate at least 1 hour before serving.
Adapted slightly from KraftRecipes.com