Chicken and Egg Salad
This healthy chicken and egg salad is one of my go-to lunch recipes. It tastes amazing, is super easy to put together, and is perfect for meal prepping!
Ingredients
- 2 cooked chicken breasts
- 3 hard-boiled eggs
- 2 tablespoon fat-free mayo
- 1 tablespoon curry powder
- Chives or basil, (optional)
- Salt, (optional)
Instructions
- 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.
- Allow to chill 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.
Notes
This recipe is for four servings of chicken and egg salad.
For perfect hard-boiled eggs, place eggs in a pot and cover with water 1 inch higher than the eggs. Bring the water to a rolling boil, then cook 7-9 minutes over medium-high heat. Transfer to an ice bath for 2-3 minutes to stop the cooking process, then dry and peel.
Curry powder will vary in intensity depending on the brand. I recommend adding half a tablespoon at a time and taste-testing until you reach your desired amount of flavor.
Chilling your salad in the fridge overnight will deepen and intensify the flavor.
You can eat this salad a few different ways. Enjoy it plain with a fork, scoop it up with crunchy veggies, or spread it on top of toast.
This dish will stay fresh for 3-4 days in an airtight container in the fridge.
Nutrition Info Per Serving
Nutrition Facts
Chicken and Egg Salad
Amount per Serving
Calories
175
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
1.1
g
6
%
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
1.3
g
Cholesterol
187.8
mg
63
%
Sodium
152.7
mg
6
%
Potassium
65.9
mg
2
%
Carbohydrates
1.6
g
1
%
Fiber
0.8
g
3
%
Sugar
0.7
g
1
%
Protein
30.4
g
61
%
Vitamin A
215
IU
4
%
Vitamin C
1.8
mg
2
%
Calcium
48
mg
5
%
Iron
1.6
mg
9
%
Net carbs
0.8
g
* Percent Daily Values are based on a 2000 calorie diet.