The two keys to making this salad are to use grilled chicken thighs and to use only the boiled egg whites. This recipe has won me some awards!
- 2 cups boneless, skinless chicken thighs--grilled and cubed in half-inch chunks. This is usually four or five thighs.
- ½ cup Hellman's or Duke's mayonnaise
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- 2 ribs celery finely diced
- 5 boiled eggs - no yolks, just the whites!
- 1 tablespoon Worcestershire sauce
- 1 pinch of kosher salt
- 2 teaspoons dill weed
Grill your chicken with your favorite seasoning (I use Payne County Bird for this recipe), cube up the chicken and mix everything together. Refrigerator at least 4 hours before eating.