chicken salad with eggs recipe

Written ByJenny Smyth Posted on
chicken salad with eggs recipe
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The Best chicken salad with eggs recipe

I’m so excited to share this chicken salad with eggs recipe with you all. I’ve been making it for years, and it’s always a hit with my family. It’s a classic recipe that’s easy to make and can be served as a light lunch or dinner.

The best part is that it’s incredibly versatile – you can serve it on its own or add it to a bed of greens for a quick and easy salad. I love how the creamy dressing and crunchy veggies complement the tender chicken and eggs perfectly. My kids are always asking for seconds, and I have to admit, I’m just as guilty!

This recipe has been a staple in our household for so long that I’ve lost count of how many times I’ve made it. But what I love most about it is that it’s a great way to use up leftover chicken and veggies, reducing food waste and saving us money. Plus, it’s an excellent way to get some protein and healthy fats into our diets without feeling too full or heavy.

And let’s be real – who doesn’t love a good excuse to use up some fresh herbs like parsley or dill? It adds such a nice pop of color and freshness to the dish. I could go on and on about how much I adore this recipe, but I think it’s time to get cooking!

Here’s the basic rundown of what you’ll need: 1 pound boneless chicken breast or thighs, 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon chopped fresh herbs like parsley or dill, salt and pepper to taste, 4 hard-boiled eggs, diced celery, diced onion, diced apple (optional), chopped pecans or walnuts (optional), shredded lettuce (optional). Now that we have our ingredients listed out, let’s move on to the instructions.

Chicken Salad with Eggs

Chicken Salad with Eggs

4.7 from 646 votes

A delightful and protein-packed chicken salad with hard-boiled eggs. A perfect meal to enjoy with friends and family.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Eggs

4 large eggs

For the Salad

1/2 cup mayonnaise
1 tbsp Dijon mustard
1/2 cup diced celery
1/2 cup diced red onion
1/4 cup chopped fresh parsley
salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 375°F.
2Season the chicken breasts with salt, black pepper, and paprika.
3Place them on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F and the juices run clear.
4While the chicken is baking, place the eggs in a medium saucepan and cover them with cold water.
5Bring the water to a boil over high heat.
6Once boiling, reduce the heat to low, cover the saucepan, and let the eggs simmer for 9 minutes.
7After 9 minutes, drain the hot water and run cold water over the eggs to cool them down.
8Peel the eggs once they are cool enough to handle.
9Chop the eggs into small pieces and set aside.
10In a large mixing bowl, combine the mayonnaise and Dijon mustard.
11Mix well until smooth.
12Add the diced celery, diced red onion, and chopped parsley to the bowl.
13Stir until well combined.
14Once the chicken is cooked and cooled slightly, dice it into small pieces and add it to the mixing bowl with the mayonnaise mixture.
15Add the chopped hard-boiled eggs to the bowl.
16Gently stir until all the ingredients are well combined.
17Season with salt and pepper to taste.
18Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
19Serve chilled, on bread or with crackers.

🔧Equipment

Large mixing bowl
Medium saucepan
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 3g❤️Cholesterol: 180mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 35g

📝Notes

Tips: You can customize the salad by adding grapes, apples, or almonds for extra crunch and sweetness.

Watch Video Of How Chicken Salad with Eggs Works

This chicken salad with eggs recipe is truly one of my go-to recipes for any occasion – whether it’s a quick lunch or dinner during the week or an entertaining dish for family gatherings on weekends.

It’s also incredibly easy to customize based on your dietary preferences – just swap out different types of nuts or seeds for added crunch or swap out Greek yogurt for regular yogurt if you prefer a lighter taste.

One thing is for sure – once you try this recipe out, you’ll never go back to boring old sandwiches again!

❓ Frequently Asked Questions About Chicken Salad with Eggs

Q: Can I use pre-cooked chicken for this recipe?

Yes, you can definitely use pre-cooked chicken for this recipe. In fact, using leftover chicken is one of the best ways to make this dish even quicker.

Q: What if I don’t have mayonnaise?

No problem at all! You can substitute mayonnaise with Greek yogurt or sour cream if you prefer a lighter dressing.

Q: Can I add other veggies besides celery and onion?

Of course! Feel free to get creative with your favorite veggies like carrots, bell peppers, or even mushrooms.

Q: How long does this salad keep in the fridge?

This salad will keep in the fridge for up to 3 days. Just be sure to store it in an airtight container and give it a good stir before serving.

Q: Can I make this salad ahead of time?

Yes, you can prepare all the ingredients ahead of time except for the dressing. Assemble the salad just before serving by mixing together the dressing ingredients with the prepared veggies.

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