Chicken and Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon Olive oil1 1/4 pounds boneless skinless chicken breast, cut into 1/2 inch dice3/4 tsp salt divided5 tablespoons finely chopped red onion1 tablespoon white wine vinegar1/4 tsp Old Bay Seasoning2 large boiled eggs2/3 cup finely diced celery including some leaves
Makes 4 1 cup servings.
1. Heat oil in 12-inch skillet over high heat; add chicken, sprinkle with 1/4 teaspoon salt and saute, stirring as chicken browns, 5 to 7 minutes. Cool to just slightly warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery. Fold in chicken. Serve immediately or chill if desired.
Per serving: carbohydrates: 5 grams; Net Carbs 4.5 grams; fiber: 0.5 grams, protein: 32 grams; fat 23 grams; calories 362
Number of Servings: 4
Recipe submitted by SparkPeople user KJMILLERT.
1. Heat oil in 12-inch skillet over high heat; add chicken, sprinkle with 1/4 teaspoon salt and saute, stirring as chicken browns, 5 to 7 minutes. Cool to just slightly warm.
2. Meanwhile, combine mayonnaise, onion, vinegar, remaining salt and seasoning in large bowl.
3. Finely chop eggs; stir into mayonnaise mixture with celery. Fold in chicken. Serve immediately or chill if desired.
Per serving: carbohydrates: 5 grams; Net Carbs 4.5 grams; fiber: 0.5 grams, protein: 32 grams; fat 23 grams; calories 362
Number of Servings: 4
Recipe submitted by SparkPeople user KJMILLERT.
Nutritional Info Amount Per Serving
- Calories: 282.8
- Total Fat: 13.5 g
- Cholesterol: 179.5 mg
- Sodium: 1,027.5 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.4 g
- Protein: 32.3 g
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