Description
A delicious and nutritious Protein-Packed Chicken and Egg Salad featuring a creamy dressing made with Greek yogurt, perfect for healthy eating.
Ingredients
Scale
- 4 large eggs
- 1 large chicken breast (approx. 10–12 oz, diced into 1/2-inch cubes)
- 5 bacon strips (thick-cut)
- 1 1/2 celery ribs, finely diced
- 1/3 cup red onion, finely minced
- 1/4 cup fresh parsley, chopped
- 1 large avocado, diced into 1/2-inch pieces
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 3/4 teaspoon salt
- 3/4 teaspoon freshly cracked black pepper
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
Instructions
- Bring a pot of water to a boil and gently place the 4 large eggs into the water. Let them cook for 12 minutes, then immediately transfer them to an ice bath and let them sit for 10 minutes.
- While the eggs are cooling, place the bacon strips and diced chicken breast on separate baking sheets. Bake both at 425°F for 25 minutes until the bacon is crispy and the chicken is cooked through.
- Finely dice the celery ribs, mince the red onion, chop the fresh parsley, and dice the avocado into 1/2-inch pieces. Keep the avocado separate to prevent browning.
- Remove the bacon from the oven, crumble it into bite-sized pieces, and let the chicken cool slightly before cutting it into cubes. Peel and chop the cooled eggs.
- In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, and garlic powder until smooth. Adjust seasonings as needed.
- In a large bowl, combine the chopped eggs, crumbled bacon, diced chicken, celery, red onion, and parsley. Pour the dressing over the mixture and gently toss until coated. Fold in the diced avocado carefully.
- Transfer to a serving bowl or plates and chill for 30 minutes before serving.
Notes
- Using Greek yogurt reduces the heaviness of the salad compared to using mayonnaise alone.
- Adding the avocado at the end keeps it intact and creamy.
- This salad can be served immediately but is better if chilled for 30 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg