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.
Servings: 8 servings
Calories: 202kcal
Ingredients
- 4 large eggs
- 1 large boneless skinless chicken breast
- 4 bacon strips
- 1 large celery rib diced
- 1/3 cup red onion minced
- 1/4 cup fresh parsley finely chopped
- 1 large avocado diced
- 3/4 cup plain Greek yogurt 2%+ fat
- 1/4 cup mayo I use avocado oil mayo
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon ground black pepper to taste
Instructions
- Preheat oven to 425 degrees, place chicken breast and bacon strips on a baking sheet and bake for 25 minutes or until chicken is cooked through and bacon is crispy. Remove from the oven, let cool and dice chicken and drain fat and crumble bacon.
- To make hard boiled eggs, add them to a pot, cover with cold water by an inch, place lid on top and bring to a boil. Turn off heat and let eggs stand for 12 minutes and then plunge in an ice bath for 10 minutes. Peel and chop.
- To make dressing, in medium bowl add yogurt, mayo, salt, pepper and whisk. Set aside.
- In a large bowl, add chopped eggs, chicken, bacon, celery, red onion, parsley and avocado. Pour dressing on top and stir salad gently with a metal spoon.
- Let chicken egg salad chill for 30 minutes in the fridge and then serve cold in a sandwich or over salad greens.
Notes
- Store: Refrigerate tightly covered for up to 5 days. Do not freeze.
- Make ahead: You can refrigerate all salad ingredients and dressing separately in airtight containers for up to 2 days. Combine before serving.
- Hard boiled eggs: You can also make Instant Pot hard boiled eggs or air fryer hard boiled eggs instead.
- No mayo? No problem! Just use Greek yogurt.
Nutrition
Serving: 0.25cup | Calories: 202kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 113mg | Sodium: 326mg | Fiber: 2g | Sugar: 1g