BHS - Chicken & Egg Salad - 6-19-09
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
26.9 oz. Egg Whites (about XL eggs)6 oz. Egg Yolks21.1 oz. Chicken Breast, no skin (about 3 chicken breasts)4 oz. Hellman's Light Mayo1.5 oz. Dijon Mustard1.5 oz. Coarse Grain Dijon Mustard0.5 oz. Minced Garlic (about 3 cloves)2 tsp Kosher Salt1 tsp Black Pepper1 tsp Dried Rosemary (use fresh if available)1 Tbsp Dried Thyme (use fresh if available)
Makes 64 one ounce servings (typically 3 ounce per person)
Roast chicken breast at 375d for about 25 minutes or until done. Chop into a small dice.
Boil Eggs according to method that works for you.
Combine all of the hard boiled egg whites with 6 ounces of the egg yolks (you can use all of the yolks if you wish - will change the nutrition info). Chop whites and eggs. Add diced chicken. Combine other ingredients, Enjoy.
Number of Servings: 64
Recipe submitted by SparkPeople user BUDDHA170.
Roast chicken breast at 375d for about 25 minutes or until done. Chop into a small dice.
Boil Eggs according to method that works for you.
Combine all of the hard boiled egg whites with 6 ounces of the egg yolks (you can use all of the yolks if you wish - will change the nutrition info). Chop whites and eggs. Add diced chicken. Combine other ingredients, Enjoy.
Number of Servings: 64
Recipe submitted by SparkPeople user BUDDHA170.
Nutritional Info Amount Per Serving
- Calories: 34.6
- Total Fat: 1.4 g
- Cholesterol: 38.9 mg
- Sodium: 144.2 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.1 g
- Protein: 4.6 g
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