Chicken and Egg Salad
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
Introduction
Atkins diet - Low carb, high protein Atkins diet - Low carb, high proteinNumber of Servings: 4
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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MS-FIREBIRD
