This Classic High-Protein Chicken & Egg Salad is a tasty blend of juicy chicken and hard-boiled eggs, all mixed with a creamy dressing. It’s not just yummy, but also keeps you full!
Perfect for a quick lunch or a light dinner, this salad is really easy to whip up. I love adding crunchy veggies for extra flavor. Who knew protein could taste this good? 🥗💪
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is key for protein. You can use rotisserie chicken for convenience. If you need a vegetarian option, try chickpeas or tofu.
Eggs: Hard-boiled eggs add creaminess and protein. If you’re avoiding eggs, mashed avocado can be a tasty substitute, though the flavor will change.
Mayonnaise: Traditional mayo gives richness. Greek yogurt is my go-to for a healthier twist. You can also try avocado mayo or any vegan mayo if needed.
Dill: Fresh dill brightens the dish. If you can’t find it, fresh parsley or chives work well too. Dried dill can be a backup, but use less.
Bread: Whole grain or rye bread adds fiber. If gluten-free, use gluten-free bread or serve the salad in lettuce wraps for a lighter option.
What’s the Best Way to Make Creamy, Flavorful Salad?
The magic of this salad comes from perfectly blending ingredients to get a creamy, tasty mix. Here’s how to nail it:
- Cook and cool your eggs properly. Ten minutes in boiling water works well, followed by an ice bath for easy peeling.
- Shred or chop your chicken finely so that it combines well with the other ingredients.
- Mix the mayonnaise and Greek yogurt until smooth, then add your mustard, lemon juice, and herbs. This creates a nice dressing base.
- Taste and adjust seasonings like salt and pepper. Everyone has different preferences!
- Give your salad time to chill in the fridge if you can. It allows flavors to meld together beautifully.
With these tips, you’ll create a delicious chicken and egg salad every time!
Classic High-Protein Chicken & Egg Salad
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 3 large hard-boiled eggs, chopped (reserve 1 for garnish, sliced)
- 1/2 cup mayonnaise
- 1 tbsp plain Greek yogurt (optional, for extra creaminess)
- 1 tbsp fresh dill, finely chopped (plus extra sprigs for garnish)
- 2 green onions, finely sliced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and black pepper, to taste
- Smoked paprika or chili flakes, for garnish
For Serving:
- 4 slices whole grain or rye bread
How Much Time Will You Need?
This delicious salad will take about 15 minutes of prep time. It’s quick to make and can be served immediately or chilled for a bit to enhance the flavors.
Step-by-Step Instructions:
1. Prepare the Hard-Boiled Eggs:
Start by boiling your hard-boiled eggs. Place them in a pot of boiling water for about 10 minutes. Once done, move them to a bowl of ice water to cool quickly. Peel the eggs, chop two finely, and set one aside to slice for garnish later.
2. Combine the Chicken and Eggs:
In a large mixing bowl, add your shredded or chopped cooked chicken along with the chopped hard-boiled eggs. This combination is where the protein punch comes from!
3. Mix in the Dressing Ingredients:
Add the mayonnaise, Greek yogurt (if you’re using it), Dijon mustard, lemon juice, chopped dill, and sliced green onions to the chicken and eggs. Gently mix everything together until it’s well combined and creamy.
4. Season to Taste:
Sprinkle in some salt and black pepper to taste. Feel free to tweak the ingredients to fit your flavor preferences, whether that means adding more dill or extra lemon juice.
5. Toast the Bread:
While the salad is resting, toast your slices of bread until they are nice and golden brown. This adds a lovely crunch to your salad.
6. Assemble Your Salad:
Generously scoop the chicken and egg salad onto each slice of toasted bread. Make it as piled high as you like!
7. Garnish Before Serving:
Top your salad with slices of the reserved hard-boiled egg, a sprinkle of extra dill, and dust with smoked paprika or chili flakes for a bit of kick.
8. Serve and Enjoy:
Dig in right away! This salad is satisfying, creamy, and perfect for a protein-packed meal.
This Classic High-Protein Chicken & Egg Salad is sure to be a hit, combining a creamy texture with fresh herb flavors for a nourishing experience.
Can I Use Leftover Chicken for This Salad?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly for this salad. Just make sure it’s shredded or chopped into bite-sized pieces for even mixing.
How Can I Store Leftovers?
Store any leftover chicken and egg salad in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, give it a good stir and add a little extra mayo or yogurt if it seems dry.
Can I Make This Salad Ahead of Time?
Yes! This salad tastes even better when the flavors have time to blend. You can prepare it up to a day in advance and keep it covered in the fridge. Just wait to toast the bread until serving time so it stays crunchy!
What Can I Substitute for Mayonnaise?
If you’re looking for a healthier option, use Greek yogurt instead of mayonnaise or mix the two for a lighter salad. For a vegan option, try avocado-based mayonnaise or tahini for creaminess.
