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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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