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chicken-and-egg-salad-recipe

Chicken and Egg Salad

A simple, gluten-free chicken and egg salad recipe that's perfect for a quick lunch or dinner.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups Cooked chicken, shredded
  • 4 Hard-boiled eggs, chopped
  • ½ cup Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Fresh parsley, chopped
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Instructions 

  1. 1. In a large mixing bowl, combine the shredded chicken and chopped hard-boiled eggs.
  2. 2. Add the mayonnaise, Dijon mustard, chopped parsley, salt, and black pepper.
  3. 3. Mix everything together until well combined.
  4. 4. Serve immediately or refrigerate until ready to eat.

Nutritional Value

Calories: 350kcal | Carbohydrates: 2g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 600mg | Potassium: 300mg | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Gluten-Free, Salad
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