Low Fat Chicken and Egg Salad
Light, flavorful, and protein-packed, this Low Fat Chicken and Egg Salad is the perfect guilt-free option for a satisfying lunch or dinner. Combining tender poached chicken breast, boiled eggs, crunchy celery, and zesty red onion, this recipe is brought to life with a creamy yet healthy dressing made from low-fat Greek yogurt and Dijon mustard. Fresh parsley and a splash of lemon juice add a vibrant, herbal note, while a quick chill in the refrigerator ensures all the flavors meld beautifully. With just 15 minutes of prep and a focus on wholesome ingredients, this salad is not only low in fat but also brimming with essential nutrients. Serve it chilled on a bed of greens or in a whole-grain sandwich for a refreshing, high-protein meal that’s as versatile as it is delicious. Keywords: low-fat chicken salad, healthy egg salad, protein-packed recipes, meal prep ideas, healthy lunch recipes.
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Recipe Information
Ingredients
- 300 grams skinless, boneless chicken breast
- 2 large egg
- 100 grams low-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 medium celery stalks
- 0.5 small red onion
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Start by poaching the chicken breast. Place the chicken in a pot, cover with water, bring to a boil, then reduce to a simmer and cook for about 15-20 minutes or until fully cooked. Remove from pot, let cool, then chop into bite-sized pieces.
While the chicken is cooking, place the eggs in a small saucepan, cover with water, bring to a boil, then reduce the heat to low and simmer for 9 minutes. Remove from heat, place in a bowl of cold water to cool. Once cooled, peel and chop the eggs.
In a mixing bowl, combine the low-fat Greek yogurt and Dijon mustard to create the salad dressing.
Dice the celery stalks and finely chop the red onion and fresh parsley.
In a large bowl, combine the chopped chicken, eggs, celery, red onion, and parsley.
Pour the yogurt-mustard dressing over the salad mixture and toss to coat evenly.
Season with salt, black pepper, and lemon juice. Mix thoroughly.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve cold on a bed of fresh greens or as a filling for whole-grain sandwiches.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.0 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1424 mg | 30% | |
*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.
