Chicken and Egg Salad

Elevate your lunch game with this creamy and protein-packed Chicken and Egg Salad recipe! Featuring tender, skillet-seared chicken breasts, perfectly hard-boiled eggs, and a crunchy trio of celery, red onion, and fresh parsley, this dish combines both flavor and texture in every bite. The tangy dressing, made with mayonnaise, Dijon mustard, and a splash of lemon juice, ties everything together for a refreshing yet satisfying salad that’s easy to make in under 40 minutes. Perfect as a light main dish, hearty sandwich filling, or served atop a bed of greens, this versatile recipe is ideal for meal prep or a quick family dinner. Packed with nutrients and bursting with zesty, savory flavors, this Chicken and Egg Salad is destined to become a favorite in your recipe rotation!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 4 units Eggs
• 2 stalks Celery stalks
• 0.5 units Red onion
• 0.5 cups Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 1 tablespoon Olive oil

Directions

Step 1

Begin by prepping the chicken: Season the chicken breasts with salt and pepper.

Step 2

Heat olive oil in a skillet over medium heat.

Step 3

Cook the chicken breasts in the skillet for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C).

Step 4

Remove the chicken from the skillet and let it rest on a cutting board.

Step 5

While the chicken is resting, boil the eggs: Place the eggs in a pot and cover them with cold water.

Step 6

Bring the water to a boil, then cover the pot and remove it from the heat.

Step 7

Let the eggs sit in the hot water for 10 minutes.

Step 8

Drain the hot water and transfer the eggs to an ice bath or cold water to cool.

Step 9

Once cool, peel the eggs and roughly chop them.

Step 10

Finely chop the celery and red onion.

Step 11

In a large bowl, combine the chopped eggs, celery, and red onion.

Step 12

In a separate small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.

Step 13

Dice the rested chicken into bite-sized pieces.

Step 14

Add the chicken to the bowl with the eggs and vegetables.

Step 15

Pour the dressing over the chicken and egg mixture.

Step 16

Gently toss everything until well combined and evenly coated with the dressing.

Step 17

Chop fresh parsley and sprinkle it over the salad as a garnish.

Step 18

Serve immediately or refrigerate the chicken and egg salad for at least 30 minutes to allow the flavors to meld.

Nutrition Facts

Serving size	(963.2g)

Amount per serving	% Daily Value*
Calories	1965.5

Total Fat 135.3g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1157.4mg	0%
Sodium 2416.3mg	0%
Total Carbohydrate 44.2g	0%
Dietary Fiber 4.4g	0%
Total Sugars 9.4g
Protein 135.7g	0%

Vitamin D 167.5IU	0%
Calcium 233.5mg	0%
Iron 7.7mg	0%
Potassium 1694.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 28.0%

Carbs: 9.1%