Keto Chicken and Egg Salad
Indulge in a creamy and protein-packed delight with this Keto Chicken and Egg Salad, a perfect low-carb meal that’s as satisfying as it is nutritious. Featuring tender oven-baked chicken breasts, chunks of perfectly hard-boiled eggs, and crisp celery and red onion for a delightful crunch, this salad is dressed in a zesty blend of mayonnaise, Dijon mustard, and fresh lemon juice. Seasoned with a sprinkle of fresh parsley, salt, and pepper, this dish is a breeze to prepare with only 15 minutes of prep time, making it ideal for quick lunches or meal-prep. Enjoy it chilled and serve it as a standalone meal, in lettuce wraps, or as a savory topping for keto-friendly crackers. Whether you're keto-focused or just love hearty, wholesome flavors, this recipe is a must-try!
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Ingredients
- 2 pieces Chicken breasts
- 4 large Hard-boiled eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 medium Celery stalks
- 0.25 cup Red onion
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Place the chicken breasts on a baking sheet lined with parchment paper. Season them with a pinch of salt and pepper.
Step 3
Cook the chicken breasts in the preheated oven for 20 minutes or until fully cooked and the internal temperature reaches 165°F (75°C).
Step 4
Allow the cooked chicken breasts to cool, then shred them with a fork or chop them into small bite-sized pieces.
Step 5
Peel the hard-boiled eggs and roughly chop them into small chunks.
Step 6
Dice the celery sticks and red onion into small pieces.
Step 7
In a large mixing bowl, combine the shredded chicken, chopped eggs, diced celery, and red onion.
Step 8
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Step 9
Pour the dressing over the chicken and egg mixture and mix until all the ingredients are well coated.
Step 10
Chop the fresh parsley finely and sprinkle it over the mixed salad. Stir gently to incorporate.
Step 11
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Step 12
Serve chilled and enjoy your delicious Keto Chicken and Egg Salad!
Nutrition Facts
| Serving size | (829.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1783.3 |
| Total Fat 121.9g | 0% |
| Saturated Fat 17.7g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 1225.6mg | 0% |
| Sodium 2382.0mg | 0% |
| Total Carbohydrate 33.5g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 4.0g | |
| Protein 132.9g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 183.3mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 616.3mg | 0% |
Source of Calories