Chicken and Egg Salad
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!
Ingredients
- 1 pound fully cooked chicken breasts cut into bite-sized pieces
- 4 hard-boiled eggs chopped
- 1/4 cup mayo
- 1/2 tablespoon seasoned salt I use Lawry's
- 1/4 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