Whole30 Chicken and Egg Salad

Satisfy your cravings with this Whole30 Chicken and Egg Salad, a protein-packed, flavor-loaded dish that's as nourishing as it is delicious. Perfectly baked chicken breasts and hard-boiled eggs come together with a creamy, tangy dressing made from Whole30-compliant mayonnaise, yellow mustard, and zesty fresh lemon juice. Crunchy celery, dill pickles, and red onion add a delightful texture, while a touch of garlic powder and parsley elevate the flavor profile. Ready in just 40 minutes, this salad is a fantastic choice for meal prep or a quick, satisfying lunch. Serve it atop crisp lettuce wraps or enjoy it on its own for a wholesome and filling Whole30-compliant meal!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 pieces large eggs
• 1 tablespoon avocado oil
• 1 small lemon
• 0.333 cup Whole30-compliant mayonnaise
• 1 tablespoon yellow mustard
• 0.25 cup dill pickles, chopped
• 2 pieces celery stalks, finely chopped
• 0.25 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by cooking the chicken: Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts on a baking sheet. Drizzle with avocado oil and season with salt and pepper.

Step 3

Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.

Step 4

While the chicken is cooking, place the eggs in a saucepan and cover them with water. Bring to a boil over high heat.

Step 5

Once boiling, turn off the heat and cover the pan. Let the eggs stand for 10-12 minutes for hard-boiled eggs.

Step 6

Drain the hot water and transfer the eggs to ice water to cool. Once cooled, peel, and chop the eggs.

Step 7

Juice the lemon into a large bowl to yield about 2 tablespoons of juice.

Step 8

Add mayonnaise, yellow mustard, chopped dill pickles, chopped celery, chopped red onion, and fresh parsley to the bowl.

Step 9

Season the dressing with garlic powder, salt, and black pepper, then mix well.

Step 10

Once cooled, dice the baked chicken into bite-sized pieces and add it to the bowl along with the chopped eggs.

Step 11

Gently mix all ingredients until well combined.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve the chicken and egg salad immediately or refrigerate for a few hours for enhanced flavor. Enjoy it on lettuce wrap or as a standalone salad.

Nutrition Facts

Serving size	(909.9g)

Amount per serving	% Daily Value*
Calories	1576.2

Total Fat 104.8g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1092.2mg	0%
Sodium 3126.1mg	0%
Total Carbohydrate 22.1g	0%
Dietary Fiber 5.4g	0%
Total Sugars 6.0g
Protein 135.3g	0%

Vitamin D 163.5IU	0%
Calcium 247.0mg	0%
Iron 9.1mg	0%
Potassium 1687.7mg	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: 60.0%

Protein: 34.4%

Carbs: 5.6%