What do you do when you can’t decide between chicken salad and egg salad? You mix them together! This Chicken and Egg Salad is a protein-packed low carb lunch that will make your tastebuds do a happy dance!
Y’all know I’m all about shortcuts when it comes to cooking, and with a few shortcuts, you can make this Chicken and Egg Salad in a matter of minutes!
5 ingredients is all you need to make this delicious, quick, and easy low carb lunch. Seriously, if you take shortcuts in your kitchen, you can whip up this Chicken and Egg Salad in less than 5 minutes! Keep reading to find out how!
And as always, if you make this Chicken and Egg Salad recipe and love it as much as I do, please let me know! Getting comments about how much you love my recipes fuels my passion to keep creating them!
What ingredients you need to make Chicken and Egg Salad:
- Cooked chicken: If you want to take the time to cook chicken breasts and cut them up for this recipe, you are more than welcome to. But y’all know I like my shortcuts, and that’s why I buy pre-cooked chicken breasts and rotisserie chicken for my chicken salad recipes. There are several options for pre-cooked chicken breasts, including frozen options. If you choose to use fully cooked frozen chicken, heat it in a skillet or the microwave until warmed through. Costco has several options for fully cooked chicken breasts, and Trader Joe’s offers some too. But if those aren’t your speed, you could even used canned chicken for this Chicken and Egg Salad recipe. Shredded rotisserie chicken is another flavorful option!
- Hard-boiled eggs: I have an easy recipe for cooking hard-boiled eggs that you can find by clicking here. Or, you can buy pre-cooked hard-boiled eggs and chop them up. You can find them at most grocery stores and at Trader Joe’s.
- Mayo: I prefer Primal Kitchen avocado oil mayo as a healthier alternative. If you need an egg free mayo, Hellman’s vegan mayo is a great option. But my favorite mayo for flavor and taste is hands down Duke’s mayo. There’s nothing else like it!
- Seasoned Salt
- Black Pepper
How to make Chicken and Egg Salad:
- Warm the cooked chicken breasts in the microwave for about 2 minutes. This helps the mayo spread more evenly
- Add chicken, chopped eggs, and mayo to a medium sized mixing bowl and stir to combine
- Season with seasoned salt and black pepper and stir again. Adjust seasoning as needed for your taste
- Serve on a bed of greens, in a pita, with crackers, on bread, or just eat it in a bowl with a fork!
- Makes 4 servings
A few of my other favorite easy low carb recipes:
Chicken and Egg Salad
Ingredients
- 1 pound fully cooked chicken breasts cut into bite-sized pieces
- 4 hard-boiled eggs chopped
- ¼ cup mayo
- ½ tablespoon seasoned salt I use Lawry's
- ¼ teaspoon black pepper
Instructions
- Warm the cooked chicken breasts in the microwave for about 2 minutes. This helps the mayo spread more evenly
- Add chicken, chopped eggs, and mayo to a medium sized mixing bowl and stir to combine
- Season with seasoned salt and black pepper and stir again. Adjust seasoning as needed for your taste
- Serve on a bed of greens, in a pita, with crackers, on bread, or just eat it in a bowl with a fork!
- Makes 4 servings
