Chicken and Egg Salad
Elevate your lunch game with this vibrant and protein-packed Chicken and Egg Salad! Featuring tender, skillet-seared chicken breast, perfectly boiled eggs, and a medley of crisp celery and tangy red onion, this recipe offers satisfying balance and crunch in every bite. The creamy dressing, made with mayo, Dijon mustard, and a splash of fresh lemon juice, brings a zesty richness that ties all the flavors together beautifully. Topped with fresh parsley for a burst of color and herbal freshness, this versatile salad is perfect as a standalone meal, sandwich filling, or atop leafy greens. With quick prep and bold, comforting flavors, it's a great option for meal prep or an easy crowd-pleaser!
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Recipe Information
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
Instructions
Begin by prepping the chicken: Season the chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat.
Cook the chicken breasts in the skillet for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest on a cutting board.
While the chicken is resting, boil the eggs: Place the eggs in a pot and cover them with cold water.
Bring the water to a boil, then cover the pot and remove it from the heat.
Let the eggs sit in the hot water for 10 minutes.
Drain the hot water and transfer the eggs to an ice bath or cold water to cool.
Once cool, peel the eggs and roughly chop them.
Finely chop the celery and red onion.
In a large bowl, combine the chopped eggs, celery, and red onion.
In a separate small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
Dice the rested chicken into bite-sized pieces.
Add the chicken to the bowl with the eggs and vegetables.
Pour the dressing over the chicken and egg mixture.
Gently toss everything until well combined and evenly coated with the dressing.
Chop fresh parsley and sprinkle it over the salad as a garnish.
Serve immediately or refrigerate the chicken and egg salad for at least 30 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.4 g | ||
| Protein | 135.7 g | 271% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1695 mg | 36% | |
*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.
