Chicken Egg Salad

Easy Chicken Egg Salad with creamy avocado and crispy bacon. This high protein salad is perfect for a healthy lunch, snack, or picnic.

I combined two of my favorites for this simple salad recipe, chicken salad and egg salad.

Chicken egg salad with juicy chicken, creamy texture, and crunchy celery is anything but boring! I can’t get enough of this high protein, flavor-packed salad recipe.

Adding to my collection of favorite summer dishes, this chicken salad with eggs is easy to make and amazingly versatile. It’s delicious on its own, on a bed of lettuce, or on bread.

With warmer weather coming you can never have too many crowd pleasing salads like this one, Thai chicken salad, healthy chicken salad and grilled chicken salad.

Ingredients for Chicken Egg Salad

This chicken egg salad recipe requires a small handful of ingredients, mostly pantry and fridge staples.

• Hard boiled eggs: You can also make hard boiled eggs in Instant Pot or air fryer hard boiled eggs.
• Boneless skinless chicken breast: Oven baked to make the most juicy, tender and flavorful chicken. You can also make crock pot shredded chicken or Instant Pot shredded chicken.
• Bacon: Because everything tastes better with salty, smokey crumbled baked bacon!
• Vegetables: Chopped celery and red onion add the traditional crunchy texture.
• Diced avocado: Look for avocados that are dark green and a bit soft to touch. Soft avocados with brown skin are over ripe. Follow this easy step by step tutorial on how to dice an avocado.
• Plain yogurt: I recommend Greek yogurt with fat content of 2% and higher for a thick creamy salad.
• Mayo: A few tablespoons gives healthy chicken egg salad that authentic taste. I like to use avocado oil mayo, however you can omit.
• Seasoning and fresh herbs: Salt, ground black pepper, and fresh parsley.

How to Make Chicken Egg Salad

This chicken salad recipe with eggs is meal-prep friendly and simple to make. Here is a quick photo overview, full recipe card is below.

• Hard boil the eggs: Hard boil eggs on the stove for 12 minutes, peel then chop.
• Bake the chicken and bacon: Preheat oven to 425 F, bake chicken breast and bake bacon in the oven together for 25 minutes. Once chicken is cooked and bacon is crispy, set aside to let cool. Dice chicken and crumble bacon.
• Make a salad dressing: Add yogurt, mayo, salt and pepper to a medium bowl and whisk to combine.
• Combine chicken egg salad: Add chopped eggs, chicken, bacon, celery, red onion, avocado, and parsley to a large mixing bowl. Drizzle yogurt dressing on top and gently stir with a metal spoon.
• Chill and serve salad: This chicken egg salad recipe is best served cold, chill for 30 minutes and enjoy in a sandwich, over leafy greens or straight from the bowl.

Tips and Variations for Best Results

Here are my top tips and variations to make chicken egg salad an all-time favorite.

• Chop everything into same size pieces: So you can enjoy all flavors and textures in every bite. It also makes it easier to spread over crackers or bread.
• Chop avocado last: This is the best way to prevent browning when adding avocado to any salad.
• Stir gently: To avoid mashing the egg and avocado. I recommend using a metal spoon, be gentle, and don’t over mix.
• Add crunch: With sliced almonds, pecans, walnuts, pine nuts, pumpkin seeds or sunflower seeds.
• Add fruit: Adding dried fruit will add a nice sweetness to this chicken egg salad. Golden raisins, dried cranberries, or apricots are popular. You can also add fresh fruit like halved grapes or chopped apples.
• Add spice: You don’t need to add too much seasoning but a pinch of curry powder, garlic powder, or Dijon mustard are great options.
• Greens: Add color and flavor to your sandwich with lettuce, spinach, cilantro, dill, or even chopped dill pickles. You can even substitute red onion for green onion.

Serving Recommendations

This chicken salad recipe with eggs is a must for healthy lunches and quick dinners. It’s also perfect for hot summer days, BBQ’s, picnics, and celebrations.

With so many serving options, here are some of our favorites.

Sandwiches: Lunch is served! Spread between almond flour bread, croissant, bun, rolled in a wrap, or skip the bread and add it to a lettuce wrap. Grab your favorite bag of chips, you can never go wrong with chips and sandwiches.

Side dish: Make a complete well balanced meal and pair it with a light refreshing spinach avocado salad. Fruit salad makes a fantastic side, especially in the summer. Or a comforting soup and sandwich combo in the colder months.

Party favorites: Serve alongside cheese and crackers, or a vegetable platter for a delicious bite-size appetizer. Raw veggies like cucumber, celery, carrots, and bell peppers are my go-to. And Instant Pot baked beans are a must anytime we have a family cookout.

How to Store

Store: Add any leftovers to an airtight container with tight fitting lid and refrigerate for up to 5 days.

If you are making ahead of time, store all ingredients and dressing separately in the refrigerator for 2 days and combine before serving.

Freeze: I do not recommend freezing, you will lose taste and texture once thawed. The yogurt and mayo might curdle and separate and the whole salad becomes watery.

FAQs

More Salad Recipes to Try

• Avocado chicken salad
• Curried chicken salad
• Cottage cheese egg salad
• Avocado egg salad recipe
• Tuna egg salad recipe
• BBQ chicken salad
• Healthy potato salad recipe