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Try topping a crisp salad with this classic cool chicken salad for a light lunch, or piling atop a piece of matzo for a filling sandwich. Think of this recipe as a blank slate: chicken salad can be easily spiced up – with actual spices if you like, or with add-ins like pickles or even apples for crunch or dried cranberries for sweetness.
2 cups cooked chicken, cubed
2 stalks celery, grated (optional)
1 onion, grated
2 eggs, hard boiled and chopped
juice of 1 lemon
1/2 cup Gefen Mayonnaise (or use sugar-free mayonnaise or homemade)
1/4 teaspoon salt
dash of pepper (optional)
Combine first four ingredients. Add remaining ingredients, toss gently to coat.
Photography and Styling by Peri Bleier
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