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Protein-Packed Chicken and Egg Salad

A nutritious salad combining chicken, eggs, and fresh ingredients for a filling meal, perfect for lunches or picnics.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large Eggs (Free-range for more flavor)
  • 1 large Chicken Breast (approx. 10–12 oz, diced into 1/2-inch cubes; boneless and skinless recommended)
  • 5 thick-cut strips Bacon (for better texture and flavor)
  • 1 1/2 ribs Celery (finely diced; adds crunch)
  • 1/3 cup Red Onion (finely minced; can substitute with green onion)
  • 1/4 cup Fresh Parsley (chopped; enhances flavor profile)
  • 1 large Avocado (diced into 1/2-inch pieces; creamy texture)
  • 3/4 cup Plain Greek Yogurt (can be replaced with sour cream)
  • 1/4 cup Mayonnaise (for added creaminess)
  • 3/4 teaspoon Salt (to taste)
  • 3/4 teaspoon Black Pepper (freshly cracked is best)
  • 1 teaspoon Dijon Mustard (for a tangy kick)
  • 1/4 teaspoon Garlic Powder (enhances flavor)

Instructions

  1. Place the large eggs in a pot and cover them with cold water. Bring to a boil and cook for 9-12 minutes.
  2. After cooking, transfer the eggs to an ice bath for 5 minutes to cool. This makes peeling easier.
  3. In a skillet, cook the diced chicken breast over medium heat until fully cooked, about 7-10 minutes. Allow it to cool.
  4. In the same skillet, add the thick-cut bacon and cook until crispy. Drain on paper towels and chop into pieces.
  5. Finely dice the celery, red onion, and chop the fresh parsley. Cube the avocado into 1/2-inch pieces.
  6. Peel the cooled eggs and chop them into chunks. Set aside.
  7. In a large bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Stir until smooth.
  8. Add the diced chicken, chopped eggs, bacon, celery, red onion, parsley, and avocado into the bowl with the dressing. Stir gently to combine.
  9. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Choose fresh ingredients for the best flavor. Adjust seasoning to your liking and allow the salad to chill before serving.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: High Protein

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 250mg

Keywords: chicken salad, egg salad, high protein, healthy salad, lunch recipe