Whole30 Chicken and Egg Salad
Elevate your lunchtime routine with this flavorful Whole30 Chicken and Egg Salad, a protein-packed recipe that's as nutritious as it is satisfying. Featuring tender oven-baked chicken breasts, perfectly hard-boiled eggs, and a medley of crisp celery, tangy dill pickles, and zesty red onion, this salad achieves the perfect balance of texture and taste. Tossed in a creamy Whole30-compliant dressing made with mayonnaise, yellow mustard, fresh lemon juice, and a hint of garlic, this dish is bursting with wholesome, savory goodness. Ready in just 40 minutes, it's ideal as a quick meal prep option, a light lunch served on crisp lettuce wraps, or even a hearty standalone salad. Perfect for those following a Whole30 or paleo lifestyle, this recipe is a deliciously satisfying way to keep your meals wholesome and easy.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 pieces large eggs
- 1 tablespoon avocado oil
- 1 small lemon
- 0.333 cup Whole30-compliant mayonnaise
- 1 tablespoon yellow mustard
- 0.25 cup dill pickles, chopped
- 2 pieces celery stalks, finely chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by cooking the chicken: Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet. Drizzle with avocado oil and season with salt and pepper.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.
While the chicken is cooking, place the eggs in a saucepan and cover them with water. Bring to a boil over high heat.
Once boiling, turn off the heat and cover the pan. Let the eggs stand for 10-12 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to ice water to cool. Once cooled, peel, and chop the eggs.
Juice the lemon into a large bowl to yield about 2 tablespoons of juice.
Add mayonnaise, yellow mustard, chopped dill pickles, chopped celery, chopped red onion, and fresh parsley to the bowl.
Season the dressing with garlic powder, salt, and black pepper, then mix well.
Once cooled, dice the baked chicken into bite-sized pieces and add it to the bowl along with the chopped eggs.
Gently mix all ingredients until well combined.
Taste and adjust seasoning if necessary.
Serve the chicken and egg salad immediately or refrigerate for a few hours for enhanced flavor. Enjoy it on lettuce wrap or as a standalone salad.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 729 mg | 32% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 427 mg | 9% | |
*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.
