Chicken Egg Salad
Creamy, protein-packed, and bursting with fresh flavors, this Chicken Egg Salad is the ultimate recipe for a quick and satisfying meal. Featuring tender chunks of cooked chicken, perfectly hard-boiled eggs, and crisp celery tossed in a rich mayonnaise and Dijon mustard dressing, this salad strikes the perfect balance of texture and taste. Fresh parsley, green onions, and a splash of lemon juice brighten each bite, while a hint of salt and pepper ties it all together. Ready in just 25 minutes, this versatile dish can be served chilled over a bed of greens, in a sandwich, or wrapped in your favorite flatbread. Perfect for meal prep, light lunches, or even a picnic, this recipe combines simplicity with mouthwatering satisfaction.
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 4 Hard-boiled eggs
- 0.5 cups Mayonnaise
- 2 tablespoons Dijon mustard
- 2 Celery stalks
- 3 Green onions
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
1. Prepare the chicken: If not already cooked, cook the chicken breast by baking, boiling, or grilling until fully cooked (internal temperature should reach 165°F/74°C). Let it cool, and then dice into small bite-sized pieces.
2. Prepare the eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove the eggs, cool them in ice water, peel off the shells, and chop them into small chunks.
3. Chop the vegetables: Finely dice the celery stalks, chop the green onions, and mince the parsley.
4. Make the dressing: In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well until smooth and creamy.
5. Assemble the salad: Add the diced chicken, chopped eggs, celery, green onions, and parsley to the dressing. Gently mix everything together until well combined.
6. Adjust seasoning: Taste the salad and adjust the seasoning with additional salt or pepper, if needed.
7. Serve: Chill the salad in the refrigerator for at least 15 minutes to let the flavors meld. Serve on bread, in wraps, or over a bed of greens. Enjoy!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 210 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 689 mg | 15% | |
*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.
