Pepper Chicken Salad

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Servings: 6

“We eat salads year ‘round and always keep a bowl full of some sort of salad. By making different ones that are easy to make and eat, I will reach for the bowl of salad every time. After all, the salad is ready to eat.”—Katie Martin

Ingredients

2 boiled eggs, chopped

2 pounds chicken, chopped

1 tablespoon salt

1 onion, chopped

2 stalks celery, chopped

2 teaspoons lemon pepper

½ cup mayonnaise

3 tablespoons chicken broth

Pepper and salt to taste

Directions

Boil two eggs until done. Peel, chop and set aside.
Put chicken and salt in a pan. Cover with water and bring to a boil. Lower heat and simmer 12–15 minutes until chicken is done. Drain off broth, setting 3 tablespoons aside.
While chicken is cooling, chop celery and onion, set aside. Then cut up or shred chicken.
In a bowl, mix onion, celery, chicken, chicken broth, lemon pepper and mayonnaise together until desired consistency is reached.
Add more salt/pepper to taste.
Serve by itself, over lettuce, with crackers or on a sandwich.