Low Sodium Chicken and Egg Salad

Elevate your lunchtime routine with this wholesome and flavorful Low Sodium Chicken and Egg Salad, a protein-packed dish that’s both heart-healthy and refreshingly light. This recipe combines tender oven-baked chicken breast, perfectly boiled eggs, and crunchy celery with a creamy yet guilt-free dressing made from low-fat Greek yogurt, Dijon mustard, and a splash of zesty lemon juice. A sprinkle of freshly chopped parsley and a handful of unsalted almonds adds vibrant freshness and a satisfying crunch. Low in sodium yet high in taste, this salad is a versatile option that can be served over a bed of leafy greens for a nutritious meal or tucked into whole-grain wraps for a grab-and-go snack. Ready in just 35 minutes, it’s perfect for meal prep or a quick, healthy weeknight option!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium (approximately 200g) Boneless, skinless chicken breast
• 2 large Eggs
• 1 stalk Celery
• 0.25 small Red onion
• 2 tablespoons, chopped Fresh parsley
• 0.25 cup Low-fat Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Garlic powder
• 2 tablespoons, chopped Unsalted almonds
• 2 cups Leafy greens (such as spinach or lettuce)

Directions

Step 1

Begin by cooking the chicken breast. Preheat the oven to 375°F (190°C). Place the chicken breast on a parchment-lined baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let it cool before chopping into bite-sized pieces.

Step 2

While the chicken is cooking, place the eggs in a small saucepan and cover with water. Bring the water to a boil, then remove from heat and cover the pan. Let the eggs sit for 10 minutes. Then, drain and cool them under cold running water before peeling and dicing them.

Step 3

Dice the celery stalk and red onion finely. Chop the fresh parsley leaves as well.

Step 4

In a large mixing bowl, combine the chopped chicken, diced eggs, celery, red onion, and parsley.

Step 5

In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, ground black pepper, and garlic powder. Pour this dressing over the chicken and egg mixture, and mix until everything is well coated.

Step 6

Fold in the chopped unsalted almonds for added crunch.

Step 7

Serve the chicken and egg salad over a bed of leafy greens for a refreshing and healthy meal. Alternatively, it can be served as a filling in whole grain sandwiches or wraps.

Nutrition Facts

Serving size	(513.7g)

Amount per serving	% Daily Value*
Calories	685.6

Total Fat 28.7g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 549.4mg	0%
Sodium 718.7mg	0%
Total Carbohydrate 18.8g	0%
Dietary Fiber 4.8g	0%
Total Sugars 9.8g
Protein 85.2g	0%

Vitamin D 114.0IU	0%
Calcium 255.8mg	0%
Iron 6.4mg	0%
Potassium 1331.4mg	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: 38.3%

Protein: 50.5%

Carbs: 11.2%