Chicken Egg Salad

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 14
  • 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

View full nutritional breakdown of Chicken Egg Salad calories by ingredient

Number of Servings: 14


    6 Chicken Breasts, boneless, no skin
    14 Egg Whites, boiled w/yolks removed
    1 - 8 oz. Stonefield Farm Plain Fat Free Yogurt
    4 Tbsp. Light Mayo
    1 Cup Avacado, diced
    2 tsp. Salt
    2 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.

Member Ratings For This Recipe

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    Love this chicken egg salad recipe! - 2/24/21