Best 3 Chicken And Egg Salad Recipes
Chicken and egg salad is a classic dish that is both delicious and easy to make. It is a versatile salad that can be served as a main course, a side dish, or a sandwich filling. The key to a great chicken and egg salad is to use high-quality ingredients. Start with fresh, cooked chicken and hard-boiled eggs. You can use any type of chicken you like, but chicken breasts or thighs are the most popular. For the eggs, use large eggs for the best flavor and texture. You can also add other ingredients to your chicken and egg salad, such as celery, onion, pickles, or grapes. The possibilities are endless!
Let's cook with our recipes!
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
POACHED EGG AND CHICKEN SALAD WITH KOREAN GOCHUJANG VINAIGRETTE
An easy salad jazzed up with a tangy hot dressing and dribbling poached egg.
Provided by Steph Cha
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 28m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk olive oil, sesame oil, brown sugar, 2 tablespoons vinegar, gochujang, and black sesame seeds together in a bowl. Cover vinaigrette with plastic wrap and chill.
- Mix chicken and spinach together in a large bowl. Divide salad among 4 serving plates.
- Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to bring water to a gentle simmer; add 1 tablespoon vinegar and salt. Crack each egg into an individual bowl or cup then gently slip into the water at 10- to 15-second intervals. Cook eggs until the whites are firm and the yolks have thickened but are not hard, about 3 minutes. Remove the eggs from the water with a slotted spoon, draining water, and place one poached egg on each salad.
- Drizzle vinaigrette over salad and serve.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 13.8 g, Cholesterol 363.1 mg, Fat 54.3 g, Fiber 0.7 g, Protein 63.3 g, SaturatedFat 12.4 g, Sodium 320.1 mg, Sugar 11.1 g
CHICKEN AND EGG SALAD
Steps:
- mix all ingredients together and enjoy. Don't over mix. You can add chopped celery or grated carrots to this to give it more crunch.
Tips:
- For the best flavor, use high-quality ingredients. Fresh, free-range chicken and eggs are ideal.
- If you're using store-bought mayonnaise, look for a brand that is made with real eggs and oil, rather than vegetable oil.
- To make the salad more creamy, add a tablespoon of sour cream or Greek yogurt.
- For a tangy flavor, add a tablespoon of Dijon mustard or lemon juice.
- For a crunchy texture, add some chopped celery, onion, or almonds.
- Serve the salad on a bed of lettuce or spinach, or in a sandwich or wrap.
Conclusion:
Chicken and egg salad is a classic dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover chicken and eggs. With so many variations to choose from, there is sure to be a chicken and egg salad recipe that everyone will enjoy.
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