If you’re looking for a tasty dish that’s packed with protein and easy to whip up, you’ve come to the right place! My Chicken and Egg Salad is perfect for lunches, snacks, or even parties—it’s versatile and oh-so-tasty! So, grab your ingredients and let’s get started on this simple yet satisfying recipe that’s sure to impress!

Cook time:

Prep Time: 25

Yields: 4

Calories: 274

Simple Ingredients for a Flavorful Chicken and Egg Salad

Creating a delicious Chicken and Egg Salad starts with gathering the right ingredients. I love how this dish allows you to use wholesome, straightforward components that come together to deliver a protein-packed meal. Here’s what you’ll need:

2 cups diced cooked chicken: you can use leftover grilled chicken or rotisserie chicken for extra flavor.
3 large hard-boiled eggs, diced: These add creaminess and texture to the salad.
½ onion, finely chopped: A sweet or yellow onion works well here, giving a nice crunch.
1 stalk celery, diced: This adds a refreshing crunch.
2 tablespoons mayonnaise: Adjust to taste; this binds everything together.
2 tablespoons chopped fresh cilantro: Adds a burst of freshness. Parsley can be used instead if you prefer.
1 tablespoon chopped fresh parsley: This complements the flavors nicely.
salt and cracked black pepper, to taste: Essential seasonings that enhance all the flavors.

These ingredients are easy to find and come together quickly, making this salad perfect for a lunch or side dish. Feel free to mix and match based on what you have in your kitchen!

Once you have everything prepped, the real fun begins. Let’s dive into how to combine these ingredients for a tasty result.

Step-by-Step Instructions for Making Chicken and Egg Salad

Let’s get started on making this Chicken and Egg Salad! The process is quick and simple, so you’ll have a delicious meal ready in no time. Here’s how to do it:

Prepare the Ingredients: Begin by gathering your cooked chicken and hard-boiled eggs. If you haven’t boiled the eggs yet, place them in a pot, cover with cold water, bring to a boil, then simmer for about 10-12 minutes. Cool them under cold water, peel, and chop.

Chop the Vegetables: Dice the onion and celery into small, uniform pieces. This will allow them to blend seamlessly into the salad.

Combine in a Bowl: In a large mixing bowl, combine the diced chicken, chopped hard-boiled eggs, onion, and celery.

Mix in the Seasonings: Add the mayonnaise, cilantro, and parsley to the bowl. Season with salt and cracked black pepper.

Stir It All Together: Gently fold the ingredients together until well combined. Be careful not to mash the eggs too much; you want to keep some texture.

Taste and Adjust: Try a spoonful! Add more mayonnaise, salt, or pepper if desired.

Chill: Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 3 hours. This allows the flavors to meld beautifully.

And there you have it! This simple method ensures a delightful Chicken and Egg Salad that’s sure to impress. Enjoy it on crackers, in a sandwich, or simply on its own!

Serving Suggestions and Storage Tips for Chicken and Egg Salad

When it comes to enjoying your Chicken and Egg Salad, there are plenty of ways to serve it that will elevate your meal. I love serving this salad on a bed of crisp greens like arugula or mixed greens for a light and refreshing option. It also works beautifully in a sandwich, wrapped in lettuce leaves, or on whole-grain crackers for a delightful snack or appetizer.

If you’re planning a gathering, consider preparing a platter with a few different toppings. Sliced avocados, cherry tomatoes, and pickles can give your guests options to customize their servings.

Now, let’s talk about storage. After you’ve made your Chicken and Egg Salad,you’ll want to keep it fresh. Store any leftovers in an airtight container in the refrigerator. This salad is best enjoyed within 3 to 5 days for optimal freshness, as the ingredients can start to lose their texture and flavor after a while. If you want to keep it longer, you can freeze it, but be aware that the texture might change once thawed.

Before serving leftovers, give the salad a gentle stir and check the seasoning; you may want to freshen it up with a bit more mayonnaise or a squeeze of lemon juice. This dish is incredibly versatile and can adapt to your tastes,making it a great choice for meal prep.

Helpful Notes and Troubleshooting for Your Chicken and Egg Salad Recipe

Creating the perfect Chicken and Egg Salad can be a breeze, but here are a few handy tips to ensure everything goes smoothly.

Chicken Options: If you don’t have cooked chicken on hand, feel free to rotisserie chicken or even freshly poach some. For poaching, simply simmer chicken breasts in water or broth for about 15-20 minutes, until fully cooked.

Egg Cooking: Perfect hard-boiled eggs can be achieved by placing the eggs in a pot, covering them with cold water, bringing them to a boil, and then letting them sit off the heat for about 12 minutes. Cool them quickly in an ice bath to stop the cooking process and make peeling easier.

Mayonnaise Alternatives: If you prefer a lighter version,you can substitute Greek yogurt or a mix of both yogurt and mayonnaise. This will give you creaminess without as many calories.

Flavor Enhancements: To add a little extra flair to your salad, consider mixing in flavors like Dijon mustard, a splash of lemon juice, or even some chopped pickles for a tangy twist.

Texture Troubles: If your salad turns out mushy, it might have been over-mixed or too much mayonnaise was added. In the future, fold the ingredients gently to maintain the integrity of the eggs and chicken.

By keeping these tips in mind, you’ll create a Chicken and Egg Salad that’s not only delicious but also uniquely yours. Enjoy the process and feel free to experiment with different flavors!