Low Carb Chicken and Egg Salad
This Low Carb Chicken and Egg Salad is the ultimate high-protein, keto-friendly solution for a quick, satisfying meal. Featuring tender, poached chicken breast and perfectly boiled eggs, this creamy salad is brought to life with the crunch of fresh celery, the mild bite of green onions, and the zing of Dijon mustard and lemon juice. A rich, velvety dressing of mayonnaise ties it all together, while a sprinkle of fresh parsley adds an herby pop of flavor. Ready in just 35 minutes, this versatile dish can be served chilled as a refreshing lunch, on a bed of greens for extra fiber, or scooped into lettuce wraps for a low-carb twist. Packed with simple ingredients and wholesome flavors, this is an easy, nutritious recipe that the whole family will love!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) Chicken breast
- 4 large Eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks Celery
- 2 stalks Green onions
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Place the chicken breasts in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the chicken is cooked through.
While the chicken is cooking, place the eggs in a separate pot. Cover with water and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. After cooking, transfer the eggs to a bowl of ice water to cool.
Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, shred or chop the chicken into bite-sized pieces.
Peel the boiled eggs and chop them into pieces.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Add salt and black pepper to taste.
Chop the celery and green onions and add them to the mayonnaise mixture.
Add the shredded chicken, chopped eggs, and chopped parsley to the bowl. Mix thoroughly to combine all ingredients.
Taste and adjust seasoning if necessary. Serve the salad chilled or at room temperature.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 735 mg | 16% | |
*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.
