Chicken and Egg Salad
This easy chicken and egg salad is packed with tender chicken, crisp veggies, and creamy mayo based dressing. Perfect for sandwiches, wraps, or meal prep.
Servings: 8 servings
Calories: 274kcal
Ingredients
- 4 boneless skinless chicken breasts fully cooked and chopped or shredded (about 4 cups)
- 4 stalks celery diced
- 6 hard-boiled eggs chopped - use 8 if you like it extra eggs
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 3/4 cup Hellmann’s mayo more or less as needed
- 1/4 cup 2% milk you can add more, enough to loosen dressing to your preference
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Chop the chicken, celery, eggs, onion, and parsley.
- In a large bowl, whisk together mayo, milk, lemon juice, salt, and pepper until smooth.
- Add chicken, eggs, celery, red onion, and parsley with the prepared dressing to a mixing bowl and stir until evenly coated. Cover and refrigerate for at least an hour before serving.
Video
Notes
- Make it lighter: Swap half the mayo for plain Greek yogurt to cut calories while keeping it creamy.
- Add crunch: Toss in diced cucumber, bell pepper, or broccoli for extra volume without many calories.
- Meal prep: Store in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 2g | Protein: 17g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 266mg | Potassium: 341mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg