chicken salad egg recipe

Written ByJenny Smyth Posted on
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The Best chicken salad egg recipe

I’m so excited to share with you my favorite chicken salad egg recipe that has been a staple in our household for years. This dish is a perfect combination of flavors and textures that will satisfy your taste buds and leave you wanting more. I first discovered this recipe at a family gathering where my aunt brought it as a side dish.

It was love at first bite, and I knew I had to have the recipe. I’ve since made it for countless family gatherings, potlucks, and even just for a quick and easy lunch. My kids love helping me make it, and they always ask for seconds (and sometimes even thirds!)

The best part is that it’s incredibly easy to make and can be customized to suit your taste preferences. Whether you’re in the mood for something classic and comforting or want to mix things up with some new ingredients, this recipe has got you covered. One of the reasons I love this recipe so much is that it’s incredibly versatile – you can serve it as a main course, a side dish, or even as a snack.

And the best part? It’s ridiculously healthy, too! With eggs, chicken breast, and veggies, this dish is packed with protein, fiber, and all sorts of good stuff.

Plus, it’s super easy to make ahead of time and refrigerate or freeze for later use. I like to make big batches of this recipe on Sundays and use it throughout the week for quick lunches or dinners. It’s also perfect for meal prep or if you’re looking for a simple yet impressive dish to bring to a potluck or dinner party.

So go ahead, give this recipe a try – I promise you won’t be disappointed!

Chicken Salad with Egg

4.9 from 1667 votes

A hearty chicken salad featuring boiled eggs, crisp vegetables, and a creamy dressing. Perfect for a light lunch or served on toast or greens.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

2 cups cooked chicken, shredded
4 large eggs
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped

For the Dressing

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Place eggs in a medium saucepan and cover with cold water by 1 inch.
2Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes for hard-cooked eggs.
3Drain the hot water and run cold water over the eggs for 1 minute to stop cooking.
4Peel the eggs and chop them into small pieces.
5In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, and parsley.
6Stir gently to mix the ingredients evenly.
7In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
8The dressing should be creamy and well combined.
9Pour the dressing over the chicken mixture and fold gently until all ingredients are coated.
10Taste and adjust seasoning with more salt or pepper if needed.
11Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
12Serve chilled on bread, crackers, or a bed of lettuce.

🔧Equipment

Medium saucepan
Mixing bowl
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 4g❤️Cholesterol: 210mg🧂Sodium: 620mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 24g

📝Notes

For a lighter version, use Greek yogurt instead of half the mayonnaise. Add a pinch of paprika or fresh dill for extra flavor. The salad keeps well in the refrigerator for up to 3 days.

Watch Video Of How Chicken Salad with Egg Works

This chicken salad egg recipe is truly one of my go-to dishes for any occasion – whether we’re having a family dinner party or just need something quick and easy for lunch during the week. And don’t even get me started on how great it is for meal prep!

The best part is that it stores really well in the fridge or freezer, making it perfect for meal planning ahead of time. Plus, with its versatility in serving options (as a main course, side dish, or snack), there are countless ways to enjoy this delicious dish.

❓ Frequently Asked Questions About Chicken Salad with Egg

Q: What type of chicken breast should I use?

For this recipe, you can use either boneless, skinless chicken breast or thighs – whichever you prefer! If you’re using chicken breasts, just make sure to remove any excess fat before chopping them up.

Q: Can I add other ingredients to customize the flavor?

Yes! This recipe is super flexible, so feel free to add your own favorite herbs and spices to give it an extra kick. Some ideas include chopped onions, bell peppers, mushrooms, or even some grated carrot – get creative!

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

This chicken salad egg recipe will keep in the fridge for up to 5 days – just store it in an airtight container and refrigerate until serving.

Q: Can I freeze this recipe?

Absolutely! This dish freezes beautifully – simply scoop it into individual portions or a large container and store in the freezer for up to 3 months.

Q: What’s the best way to reheat this recipe?

You can reheat this dish by microwaving individual portions on high for 20-30 seconds or by warming it up on the stovetop over low heat – just stir occasionally until heated through.

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