Chicken and Egg Salad

A great summer salad, perfect for a picnic or camping.

1 tbsp olive oil
600 g boneless, skinless chicken breast cut into 1/2 inch dice
3/4 tsp salt, divided
5 tbsp mayonnaise
2 tbsp finely chopped red onion
1 tbsp white wine vinegar
1/4 tsp Italian Seasoning
2 large hard boiled eggs
2/3 cup finely diced celery, including some leaves

1. Heat oil in 12 inch skillet over high heat; add chicken, sprinkle with 1/4 tsp salt and sauté, stirring as chicken browns, 5 to 7 minutes.  Remove from heat; cool until warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining 1/2 tsp salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery.  Fold in chicken.  Serve immediately or refrigerate if desired.