This Classic High-Protein Chicken & Egg Salad is a winner! Packed with tender chicken, hard-boiled eggs, and crunchy veggies, it’s both filling and nutritious. Perfect for lunch!
I love how simple it is to make. Just mix everything in a bowl, and you’re ready to go! It’s great on its own or stuffed in a sandwich. Perfect for meal prep too!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for this salad. You can use rotisserie chicken for convenience or leftover chicken to save time.
Eggs: Hard-boiled eggs are key for protein. If you’re vegan or have egg allergies, consider using tofu or chickpeas as an alternative for texture and protein.
Mayonnaise: While I love regular mayonnaise, you can substitute with Greek yogurt for a lighter option or use a vegan mayo for a dairy-free version.
Celery & Green Onions: These add crunch and flavor, but you can swap them out for chopped bell peppers, carrots, or even pickles if you like a tangy flavor.
How Do I Make Sure My Hard-Boiled Eggs Turn Out Perfectly?
Getting the perfect hard-boiled egg can be tricky! Follow these steps to avoid that gray ring around the yolk:
- Start with older eggs if possible; they peel easier than fresh ones.
- Place eggs in a pot and cover with cold water by about an inch.
- Bring to a boil, then cover the pot and remove from heat. Let them sit for 9-12 minutes depending on how well-done you like the yolks.
- Transfer to ice water right after cooking to stop the cooking process and make peeling easier.
With these tips, you’ll have beautiful hard-boiled eggs for your salad!
How to Make Classic High-Protein Chicken & Egg Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded
- 4 large hard-boiled eggs, quartered
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, chopped
For the Dressing:
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
For Garnish:
- Paprika, for garnish
- Fresh parsley or cilantro, chopped for garnish
How Much Time Will You Need?
This salad takes about 15 minutes of prep time, plus an additional 30 minutes to chill in the refrigerator before serving. You’ll spend a few minutes making the dressing and combining ingredients, and then you can sit back while it gets nice and cold!
Step-by-Step Instructions:
1. Prepare the Hard-Boiled Eggs:
Start by placing the eggs in a pot. Cover them with water and bring the pot to a boil. Once boiling, cover with a lid and remove from heat. Let the eggs sit for 9-12 minutes, depending on how firm you like the yolks. Afterward, cool the eggs under cold running water, then peel and quarter them.
2. Mix the Salad Ingredients:
In a large mixing bowl, add the shredded chicken, finely chopped celery, and green onions. Give it a gentle stir to combine everything evenly.
3. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Mix until it’s smooth and creamy.
4. Combine Dressing with Salad:
Pour the dressing over the chicken mixture and gently stir until everything is well-coated with the dressing. Be careful not to mash the ingredients!
5. Add the Eggs:
Carefully fold in about half of the quartered eggs, breaking a few pieces up if you like. Reserve some egg quarters for garnishing later.
6. Serve and Garnish:
Transfer the chicken and egg salad to a serving bowl. Garnish with the remaining egg quarters on top, a sprinkle of paprika, and a little fresh parsley or cilantro for a pop of color.
7. Chill and Serve:
Let the salad chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together. Enjoy it on its own, or use it as a filling for sandwiches or wraps!
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly. Just make sure it’s shredded or chopped into bite-sized pieces for easy mixing.
Can I Make This Salad Without Mayonnaise?
Yes! You can substitute mayonnaise with Greek yogurt for a lighter option, or use a combination of Greek yogurt and mustard for added flavor. If you’re looking for a vegan option, try using a plant-based mayonnaise.
How to Store Leftovers?
Store any leftover chicken and egg salad in an airtight container in the fridge. It will keep well for up to 3 days. Make sure to stir before serving again, as the ingredients may settle and separate in the fridge.
Can I Add Other Ingredients?
Definitely! Feel free to toss in other ingredients like diced pickles, bell peppers, or even some fruit like grapes for a touch of sweetness. Adjust to your taste!