Chicken Egg Salad
- Number of Servings: 14
Ingredients
6 Chicken Breasts, boneless, no skin14 Egg Whites, boiled w/yolks removed1 - 8 oz. Stonefield Farm Plain Fat Free Yogurt4 Tbsp. Light Mayo1 Cup Avacado, diced2 tsp. Salt2 tsp. Pepper
Boil chicken until cooked through and then remove to a plate to cool. Boil eggs (add eggs to cold water and, on high heat, bring to a boil and boil eggs for approximately 10 minutes). Drain eggs and add to cold water...deshell. Cut eggs in half and squeeze out yolks gently (should pop right out). Dice eggs and add to a very large bowl. Add salt and pepper and stir. Dice chicken and add to eggs. Add yogurt and mayo to eggs and chicken. Dice avocado and fold into chicken egg salad mixture. Serve plain, wrapped in Bibb Lettuce leaves, in a whole wheat wrap, on bread or on whole wheat pitas, etc.
Number of Servings: 14
Recipe submitted by SparkPeople user ILIKITIGRSTYLE.
Number of Servings: 14
Recipe submitted by SparkPeople user ILIKITIGRSTYLE.
Nutritional Info Amount Per Serving
- Calories: 171.8
- Total Fat: 4.4 g
- Cholesterol: 60.5 mg
- Sodium: 501.5 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 1.0 g
- Protein: 29.7 g