Chicken and Egg Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken and Egg Salad calories by ingredient


Atkins diet - Low carb, high protein Atkins diet - Low carb, high protein
Number of Servings: 4


    1 tablespoon Olive oil
    1 1/4 pounds boneless skinless chicken breast, cut into 1/2 inch dice
    3/4 tsp salt divided
    5 tablespoons finely chopped red onion
    1 tablespoon white wine vinegar
    1/4 tsp Old Bay Seasoning
    2 large boiled eggs
    2/3 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.

Member Ratings For This Recipe

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    This recipe is missing mayonnaise from the ingredients list, wouldn't that change the calorie counts? - 9/5/09