Low Carb Chicken Egg Salad
Low Carb Chicken Egg Salad is a flavorful and satisfying dish that combines tender chicken with creamy hard-boiled eggs and crunchy vegetables. This protein-packed salad is perfect for lunches, snacks, or gatherings, offering a delightful blend of textures and tastes while keeping carbs low. Quick and easy to prepare, it can be enjoyed on its own or in refreshing lettuce wraps. Elevate your meal prep with this nutritious recipe that caters to any diet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Poaching/Grilling
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 4 large hard-boiled eggs
- ½ cup mayonnaise (preferably low-fat)
- 1 tablespoon Dijon mustard
- 1 stalk celery, chopped
- ¼ cup red onion, finely chopped
- Salt and pepper to taste
Instructions
- Cook the chicken by poaching or grilling until fully cooked (165°F internally), about 15-20 minutes. Cool before shredding.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then simmering for 10-12 minutes. Cool under cold running water before peeling.
- Chop the celery and red onion.
- In a large bowl, mix shredded chicken, diced eggs, celery, red onion, mayonnaise, Dijon mustard, salt, and pepper until well combined.
- Chill in the refrigerator for at least an hour to allow flavors to meld.
- Serve in lettuce wraps or on plates; enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 220mg