Which Came First the Chicken or the Egg Salad
Dive into a creamy, flavor-packed creation with "Which Came First the Chicken or the Egg Salad," a unique twist on classic comfort food. This irresistible recipe combines tender, shredded chicken breast and perfectly diced hard-boiled eggs, brought together in a velvety dressing of mayonnaise, tangy Dijon mustard, and a splash of fresh lemon juice. Crunchy celery, red onion, and a sprinkle of parsley add a refreshing contrast, while a touch of salt and black pepper rounds out the flavor profile. Ready in just under 45 minutes, this versatile dish is perfect for meal prepping, serving over mixed greens, or layering onto your favorite sandwich bread. Whether you're looking for a quick lunch idea, a satisfying picnic dish, or a protein-packed snack, this chicken and egg salad recipe is both satisfying and crowd-pleasing.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 4 pieces large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 pieces celery stalks, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the chicken breasts in a medium-sized pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for 12-15 minutes, or until the chicken is fully cooked and no longer pink in the center.
While the chicken cooks, place the eggs in a separate pot and cover with water. Bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Afterwards, transfer the eggs to an ice bath to cool.
Once the chicken is cooked, transfer it to a plate to cool. Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
Peel the cooled eggs and dice them into small chunks.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, chopped parsley, lemon juice, salt, and black pepper. Mix well to form the dressing.
Add the diced chicken, eggs, celery, and red onion to the bowl. Gently fold these ingredients into the dressing until everything is evenly coated.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
Enjoy as a standalone salad, as a sandwich filling, or served over a bed of mixed greens.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1157 mg | 386% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 326 mg | 25% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2284 mg | 49% | |
*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.
