CREAMY CHICKEN AND
EGG SALAD
Very creamy and flavorful salad. You can mix in any savory ingredients that you have on hand. For instance, walnuts would work or diced jicama, diced celery, red onion, fresh herbs or even apple for those on maintenance levels of low-carbing. I don't do Keto and haven't for many years; however, I do have to watch my carbs and moderate low-carbing works for us - anywhere from 50 to 100 grams of carbs a day. We try to stay away from useless carbs that just create inflammation in the body. Occasionally we will have a not-so-healthy meal, but only occasionally, mostly opting to eat at home or eat at better restaurants. Sometimes people on diabetes medications cannot go too low in carbs believe it or not. Those with thyroid issues (me) also often cannot go too low in carbs.
Keep leftovers in an airtight container in the refrigerator.
To spice up the dressing, add Dijon mustard to taste. This chicken egg salad recipe is clearly very versatile and great diet high protein food to keep in the fridge. The texture will be affected by the add-ins that you choose. Personally, I like adding a bit of crunch to my chicken salads. One serving has 31 grams of protein, also due to adding eggs into this salad. Another great add in would be green onions. Fresh parsley is another idea. The dressing has the best flavor thanks to the creamy mayo and Greek yogurt mix, the yogurt also adding to the protein value of this high protein chicken salad.
You can use diced chicken from cooked boneless skinless chicken breasts or simply use a rotisserie chicken. The meal prep is fast, so you can have this salad ready in two-twos. If you like you could load each serving in lettuce wraps or on a bed of lettuce. I think grandma would approve.
Another great idea for an add in is sweet relish or chopped dill pickles but beware of added sugar. If you have low-carb bread on hand, you could make chicken salad sandwiches. So, as you can see many ideas and mostly simple ingredients required to make this easy meal of classic chicken salad. Leftover chicken can be kept in the fridge.
I used to love grapes in a salad such as this but did you know that diced cantaloupe makes a good substitute, unusual as it sounds. Some might call this a southern chicken salad, but you be the judge of that.
INGREDIENTS:
21/2 cups diced chicken (625 mL)
4 hard-boiled eggs, chopped
1 cup chopped avocado (250 mL)
(reserve some for garnish)
1/2
cup chopped sweet peppers (125 mL)
(reserve some for garnish)
3 slices bacon, cooked, diced
Creamy Sauce:
1/2
cup mayonnaise (125 mL)
1/2
cup Greek yogurt (125 mL)
1/4
tsp seasoning salt (1 mL)
1/8
tsp black pepper (0.5 mL)
In large bowl, combine chicken, hard-boiled eggs, avocado and peppers.
Creamy Sauce: In medium bowl, whisk together mayonnaise,
Greek yogurt, seasoning salt and black pepper.
Pour over chicken salad and gently toss to combine well. Garnish the top with bacon bits and bits of
red pepper and avocado which were set aside for this purpose.
Yield: 5 servings
1
serving
410.2
calories
31.3
g protein
28.8
g fat
0.8 g fiber
4.6
g net carbs