This healthy chicken and egg salad 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 and 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 healthy, easy to make, and inexpensive.
Now, almost 20 years later, I still make a batch of Chicken and Egg Salad at least once a month.
How to make chicken and egg salad
The beauty of this recipe is how easy it is:
Step 1: Cook the chicken breast in the oven at 360 F (175 C) for 20 minutes (depending on size). You can check out my guide on How To Cook The Perfect Chicken Breast for a few tips and tricks that will make sure you cook the juiciest chicken breast you ever had!
Step 2: Cook the eggs for 8 minutes. You want them hardboiled.
Step 3: Mix fat-free mayo (or full-fat if you prefer) with curry powder. A LOT of curry powder.
Step 4: Cut the chicken breasts and eggs into bite-sized pieces and fold them into the curry mayo.
Step 5: Put the chicken and egg salad in the fridge for at least 10 minutes. It tastes much better when it’s slightly cool. In fact, leaving it overnight will allow the flavors to combine and intensify, making the salad even better.
That’s it! You can make a huge batch of chicken and egg salad in just 25 minutes. And 20 of those minutes are just waiting while the chicken breast is in the oven.
What to serve your chicken and egg salad on
You can eat the salad as-is if you really want to, but you’ll probably want to put it on some kind of bread. Toast is the obvious choice 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.
If you really want to go low-carb, you can also use crunchy veggies like cucumber or celery stalks to scoop up the chicken and egg salad. That’s good too, but not as good as putting it on bread in my opinion.
More healthy chicken recipes
Healthy and delicious chicken recipes are one of “our things” here on Diabetes Strong so we have a lot to choose from. Here are a few that I think you will like:
You can also check out our roundup of the best diabetic chicken recipes.
When you’ve tried this healthy chicken and egg salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken and Egg Salad
- 2 cooked chicken breasts
- 3 hard-boiled eggs
- 2 tbsp. fat-free mayo
- 1 tbsp. curry powder
- Chives or basil (optional)
- Salt (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.
- Let it cool in the fridge for at least 10 minutes (it gets even better if you leave it in the fridge overnight).
- Serve on toast or muffins with chives and a little salt on top.