Paleo Chicken and Egg Salad
Experience a fresh and flavorful twist on a classic with this Paleo Chicken and Egg Salad! Packed with protein from tender shredded chicken and perfectly boiled eggs, this low-carb, dairy-free salad is elevated by creamy diced avocado, crisp celery, and tangy red onion. A zesty dressing of lemon juice, olive oil, and Dijon mustard ties it all together, while fresh parsley adds a burst of herbaceous goodness. Ready in just 25 minutes, this wholesome recipe is perfect for meal prep, a light lunch, or a healthy snack. Serve it chilled for maximum flavor, and enjoy a paleo-friendly dish that’s as satisfying as it is nutritious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups chicken breast, cooked and shredded
- 4 eggs, hard-boiled
- 1 avocado, diced
- 1 celery stalk, chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cooking and shredding the chicken breast if not already done. Set aside.
Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 10 minutes.
Transfer the eggs to a bowl of cold water and let cool. Once cooled, peel and chop the eggs.
In a large mixing bowl, combine the shredded chicken, chopped eggs, diced avocado, chopped celery, finely chopped red onion, and fresh parsley.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper to create the dressing.
Pour the dressing over the chicken and egg mixture and gently toss to combine all ingredients thoroughly.
Adjust seasoning with additional salt and pepper to taste if necessary.
Serve immediately, or chill in the refrigerator for at least 30 minutes for flavors to meld before serving.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.6 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2701 mg | 57% | |
*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.
