Grilling the chicken adds a nice smoky <g class="gr_ gr_42 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="42" data-gr-id="42">flavor</g> to such a simple recipe; however, 5 cups shredded cooked chicken can be substituted. Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days.
Ingredients
2¼ pounds skinned and boned chicken breasts
1½ teaspoons salt, divided
½ teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise 2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
Instructions
Sprinkle chicken evenly with 1 tsp. salt and ½ tsp. pepper. Grill, covered with grill lid, over high heat (400° to 500°) 6 to 8 minutes on each side or until done. Let stand 15 minutes; cover and chill at least 30 minutes.
Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.
Stir together mayonnaise, next 4 ingredients, and remaining ½ tsp. salt in a large bowl.
Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/lemon-dill-chicken-salad-stuffed-eggs/