Description
If you’re searching for a quick, nutritious lunch that’s both wallet-friendly and satisfying, look no further than this Low Carb Chicken Egg Salad. This delightful dish combines creamy avocados with protein-rich chicken and hard-boiled eggs, resulting in a flavor-packed salad that’s perfect for busy weeknights or family gatherings. In just 10 minutes, you can whip up this vibrant meal that is as versatile as it is delicious. Enjoy it in lettuce wraps, on whole-grain bread, or even straight from the bowl—each bite is sure to be a crowd-pleaser!
Ingredients
Scale
- 24 ounces canned chicken breast (drained)
- 2 avocados (chopped)
- 4 hard-boiled eggs (peeled and chopped)
- 2 celery stalks (chopped)
- 4 tbsp mayo
- 1 tbsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp dried dill weed
Instructions
- In a large bowl, combine the drained chicken, chopped avocados, hard-boiled eggs, and chopped celery.
- In a separate bowl, whisk together the mayo, dijon mustard, lemon juice, and dill weed until smooth.
- Pour the dressing over the chicken mixture and gently toss until everything is well coated.
- Serve immediately or chill for about an hour for enhanced flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 250mg