Chicken and Egg Salad

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.
Course Main Course
Cuisine American
Keyword Egg salad, lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 175kcal
Author Tobias Oerum


  • 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.


Calories: 175kcal | Carbohydrates: 1.6g | Protein: 30.4g | Fat: 5.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.3g | Cholesterol: 187.8mg | Sodium: 152.7mg | Potassium: 65.9mg | Fiber: 0.8g | Sugar: 0.7g | Vitamin A: 215IU | Vitamin C: 1.8mg | Calcium: 48mg | Iron: 1.6mg | Net carbs: 0.8g