This healthy chicken & egg salad sandwich is one of my go-to lunch recipes. It tastes amazing, is so easy to make that you can barely call it cooking, and you can make a huge batch and store it in the fridge for days.
My parents would often make a version of this chicken & egg salad for Sunday family lunch (with full-fat mayo, of course), but when I moved out and got my own place, it became a daily staple because it’s so inexpensive, easy to make, and healthy.
Now, almost 20 years later, I still make a batch of Chicken & Egg Salad at least once a month. It’s just so tasty, healthy, and easy that I don’t think I will ever stop making it!
You can put it on any bread you like, but I prefer multi-grain Ezekiel bread or muffins. Ezekiel bread is high in protein and has a nice firm consistency that goes really well with the chicken and egg salad.
The recipe is super simple and it takes less than 20 minutes to make enough for several meals. If you have the time and want to make the chicken breast even more tender, a good trick is to brine it first, as I describe in this post. This will add a lot of moisture to the chicken.
More Healthy Chicken Recipes
- 2 cooked chicken breasts
- 3 hard-boiled eggs
- 1 tbsp. fat-free mayo
- 1 tbsp. curry powder
- 2 Ezekiel muffins (or other high-protein bread)
- Basil or chives (optional)
Bake the chicken in the oven at 365 F (185 C) for about 20 min (check with a knife that the chicken is cooked all the way through).
Boil the eggs for 8 minutes.
Cut chicken and eggs into bite-sized pieces.
Mix the mayo with curry powder (I like to use a LOT of curry powder. Start with half a tablespoon and taste before adding more).
Combine everything in a large bowl and mix.
Toast the muffins, put the Chicken & Egg Salad on top, and garnish with basil or chives.
Sprinkle a little salt on top and enjoy!