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Chicken Egg Salad

Skinny5 Weight Loss Program
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Chicken Egg Salad
Made with Skinny5 low calorie mock mayonnaise this easy chicken egg salad will fill you up without weighing you down during Jump Start
Skinny5 Weight Loss Program
Votes: 0
Rating: 0
Rate this recipe!
Cuisine American, Lunch Recipes
Keyword 5 ingredient recipe, jump start lunch, skinny5
Servings
Ingredients
Meat
  • 1/2 lb boneless skinless chicken breasts about 1 large breast or 2 thin cut breasts
Dairy
  • 4 extra large eggs hardboiled
Fresh Vegetables
  • 1 cup sliced celery about 1 stalk
  • 1/2 cup minced onion
Skinny5 recipe - ingredients included in shopping list
  • 1 cup Skinny5 low-cal mock mayo recipe link follows
Optional
  • serve in quartered bell pepper wedges or on sliced cucumbers or zucchini
Cuisine American, Lunch Recipes
Keyword 5 ingredient recipe, jump start lunch, skinny5
Servings
Ingredients
Meat
  • 1/2 lb boneless skinless chicken breasts about 1 large breast or 2 thin cut breasts
Dairy
  • 4 extra large eggs hardboiled
Fresh Vegetables
  • 1 cup sliced celery about 1 stalk
  • 1/2 cup minced onion
Skinny5 recipe - ingredients included in shopping list
  • 1 cup Skinny5 low-cal mock mayo recipe link follows
Optional
  • serve in quartered bell pepper wedges or on sliced cucumbers or zucchini
Skinny5 Weight Loss Program
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Add eggs to a pot and cover with water. Put on stove over high heat and set timer for 17 minutes. When timer goes off, remove eggs from stove, run cold water in pan to cool.
  2. In the meantime, cube a cooked, boneless, skinless chicken breast. If chicken is not cooked, lightly spray a skillet with propellant-free cooking oil {avocado, coconut, or extra virgin olive oil} spray.
  3. If using thin sliced chicken breasts, place in pan. For faster cooking, if using a regular chicken breast, slice in half lengthwise or use kitchen scissors to cut breast in half.
  4. Cook chicken over medium-high heat, turning several times until chicken is cooked through and no longer pink on the inside, about 5 to 7 minutes on each side, approximately half of that or 3 to 5 minutes per side for thin cut breasts. Remove from heat and let cool.
  5. Chop onion and celery and add to large bowl. Peel cooled eggs and chop into large chunks, add to bowl. Cube cooled chicken and add to bowl.
  6. Make low cal mock mayo and mix into salad. If using, add salt and pepper, to taste.
  7. Low Cal Mock Mayo recipe - add 1 cup plain whole milk Greek yogurt to small bowl. Whisk in 1 tablespoon each: avocado oil or extra virgin olive oil, Dijon mustard {w/o added sugar like Maille brand}, apple cider vinegar. Stir in 10 drops Stevia liquid or 1 small packet Stevia powder.
Recipe Notes

CLICK HERE for Low Calorie Mock Mayonnaise Recipe.

Nutrition Facts
Chicken Egg Salad
Amount Per Serving
Calories 363 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 457mg 152%
Sodium 315mg 13%
Potassium 374mg 11%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 4g
Protein 37g 74%
Vitamin A 14%
Calcium 14%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

 

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