chicken salad recipe with egg
The Best chicken salad recipe with egg
Chicken salad with egg is one of my favorite go-to recipes because it’s simple yet packed with flavor and nutrition. I discovered it years ago when my kids were picky eaters, and this version—with tender chicken, creamy egg, and fresh veggies—became their favorite way to eat something healthy without them even realizing it. It’s quick to make, requires minimal prep, and holds up well in a lunchbox or as a light dinner. The egg adds richness without being heavy, and the chicken stays moist even after sitting for a few hours, making it perfect for meal prep.
My family loves this recipe because it’s versatile. We serve it cold for picnics, warm it up for a quick lunch, or even use it as a base for sandwiches or wraps. My kids especially enjoy it because it’s not too salty or greasy—just balanced. It’s also great for special occasions, like potlucks or family gatherings, because it’s elegant but not fussy. Plus, the health benefits make it a smart choice. The protein from the chicken and egg keeps you full, while the veggies add fiber and vitamins. It’s a way to eat well without feeling like you’re sacrificing taste.
Classic Chicken Salad with Egg
A refreshing and protein-packed salad featuring shredded chicken, boiled eggs, and a creamy dressing. Perfect for lunches or appetizers.
🥘Ingredients
- 1 lb (450g) cooked chicken breast, shredded
- 4 large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp dried dill
👨🍳Directions
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1 Cook the chicken breast by boiling, grilling, or baking until fully cooked. Let it cool, then shred into pieces.
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2 Hard-boil the eggs by placing them in a pot of boiling water for 10 minutes. Cool in ice water, peel, and chop.
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3 In a large bowl, combine shredded chicken, chopped eggs, celery, red onion, mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Mix gently.
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4 In a small bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, and dried dill to make the dressing.
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5 Pour the dressing over the chicken salad and mix well. Chill in the refrigerator for at least 30 minutes before serving.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Colander
- Food processor (optional)
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Salad with Egg Works
This egg chicken salad recipe is always a lifesaver for quick, no-fuss meals or when you need to impress at a family gathering. The mix of tender chicken, creamy eggs, and fresh veggies makes it hearty yet light enough to hold up at a potluck or serve as a satisfying lunch. Plus, it’s easy to customize with whatever greens or toppings you’ve got on hand—no waste, no fuss, and always a crowd-pleaser.
❓ Frequently Asked Questions About Chicken Salad with Egg
1. What is the best way to prepare fresh chicken for a classic chicken salad with egg?
To ensure tender, flavorful chicken, poach it first by simmering in a mixture of 4 cups water, 2 cups chicken broth, 1 tbsp lemon juice, 1 tsp salt, and 1 tsp black pepper for about 15–20 minutes. Once cooked, let it cool, then shred or chop finely. For extra moisture, lightly pan-sear the chicken before shredding to add richness.
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2. How do I balance the flavors in a creamy chicken salad with egg?
Start with a base of 1 cup mayonnaise mixed with 1 tbsp Dijon mustard for tang. Add ½ cup finely chopped celery, ¼ cup chopped red onion (soaked in cold water to mellow), and 1 tbsp fresh dill or parsley. For richness, stir in 1 hard-boiled egg, chopped, and season with 1 tsp lemon zest, ½ tsp garlic powder, and a pinch of cayenne. Adjust salt and pepper to taste.
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3. Can I use pre-cooked rotisserie chicken instead of fresh?
Absolutely! Shred the chicken from a rotisserie (remove skin and excess fat), then mix it into the salad. Drain any excess liquid to keep it moist. For extra flavor, toss the shredded chicken in 1 tsp olive oil, ½ tsp paprika, and a pinch of salt before combining with the rest of the ingredients.
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4. What are some creative ways to serve chicken salad with egg beyond sandwiches?
Beyond sandwiches, try these ideas: – Chicken salad wraps in whole wheat tortillas with avocado slices and a drizzle of hot sauce. – Stuffed avocado bowls with a side of greens, cherry tomatoes, and a sprinkle of feta. – Chicken salad crostini on toasted baguette slices with arugula and balsamic glaze. – Chicken salad quesadillas with shredded cheese and salsa for a protein-packed meal. – Salad toppers for grain bowls, adding crunch with toasted nuts or seeds.
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5. How can I make this recipe healthier without sacrificing creaminess?
To reduce fat while keeping the salad creamy, try these swaps: – Use Greek yogurt (instead of mayo) for a tangy, protein-rich base—mix with 1 tsp lemon juice and a pinch of salt. – Add ½ cup finely chopped cooked quinoa or cooked sweet potatoes for fiber and moisture. – Opt for light mayo or Greek yogurt mixed with 1 tbsp Greek yogurt for a lighter version. – Boost texture with ¼ cup chopped walnuts or sunflower seeds for crunch. – Sprinkle with a light dusting of nutritional yeast for a cheesy, low-fat flavor.
