Chicken and Egg Salad Recipe

Creamy chicken and egg salad recipe with crunchy veggies and fresh dill. Easy, protein-packed, and perfect for lunch or meal prep!

There’s something so comforting about a good salad, isn’t there? I’ve always loved recipes that bring together simple ingredients to create something hearty, flavorful, and satisfying. This chicken and egg salad is one of those dishes that just hits all the right spots.

It’s creamy, crunchy, and packed with protein, making it perfect for a quick lunch, a light dinner, or even a picnic spread. I first whipped this up on a lazy Sunday when I had some leftover grilled chicken and a couple of hard-boiled eggs staring at me from the fridge.

It came together so easily, and now it’s a staple in my house. I’m excited to share this recipe with you because it’s not only delicious but also super versatile. Let’s dive into what makes this dish so special!

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Why You'll Love This Chicken and Egg Salad Recipe

This chicken and egg salad is the kind of dish that makes you look forward to lunchtime. It’s got that perfect mix of creamy dressing, tender chicken, and just the right amount of crunch from fresh veggies, all tied together with a zesty, herby kick.

I love how it transforms basic ingredients into something that feels special, whether you’re eating it straight from the bowl or piling it high on a sandwich. It’s quick to whip up, super filling, and endlessly customizable to whatever you’re craving or have on hand.

Here’s why this recipe will become a go-to in your kitchen:

Quick and Easy: Ready in about 15 minutes if you’ve got cooked chicken and eggs.
Protein-Packed: Keeps you full and energized with chicken and eggs.
Versatile: Perfect as a sandwich filling, salad topper, or standalone dish.
Crowd-Pleaser: Great for lunches, picnics, or potlucks.
Customizable: Swap ingredients or add your favorite flavors to make it your own.

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Ingredients For Chicken and Egg Salad

Here’s what you’ll need to make this delicious chicken and egg salad. I’ve kept it simple, but each ingredient adds something special to the mix:

Chicken Breast (2 cups, cooked and shredded, about 500g) – Chicken Breast
Eggs (4 large, hard-boiled and chopped) – Eggs
Mayonnaise (1/2 cup, 120ml) – Mayonnaise
Greek Yogurt (1/4 cup, 60ml) – Greek Yogurt
Celery (1/2 cup, finely chopped, about 1 stalk) – Celery
Red Onion (1/4 cup, finely diced, about 1/4 small onion) – Red Onion
Dill Pickles (1/4 cup, finely chopped) – Dill Pickles
Fresh Dill (2 tbsp, chopped) – Fresh Dill
Lemon Juice (1 tbsp, 15ml) – Lemon Juice
Dijon Mustard (1 tsp, 5ml) – Dijon Mustard
Salt (1/2 tsp, 2.5g) – Salt
Black Pepper (1/4 tsp, 1g) – Black Pepper

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Kitchen Equipment Needed

You don’t need anything fancy to whip up this salad, but here’s the gear that’ll make it a breeze:

Cutting Board – For chopping veggies and herbs – Cutting Board
Chef’s Knife – For precise dicing and chopping – Chef’s Knife
Mixing Bowl – A medium-sized one works great – Mixing Bowl
Spoon or Spatula – For mixing everything together – Spoon
Measuring Cups – For accurate measurements of liquids and solids – Measuring Cups
Measuring Spoons – For smaller measurements like spices – Measuring Spoons
Saucepan – For boiling eggs, if you haven’t done that yet – Saucepan

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Chicken and Egg Salad Recipe - Lunchbox Friendly

Step-by-Step Instructions

This recipe comes together in just a few steps. I’ve broken it down so even if you’re new to cooking, you can nail it.

1. Prepare the Chicken

If you don’t have cooked chicken, start by cooking your chicken breast. You can grill, bake, or poach it—whatever you prefer.

For grilling, season with a pinch of salt and black pepper, then cook on a hot grill for about 6-7 minutes per side until the internal temperature hits 165°F (74°C).

Let it cool slightly, then shred it into bite-sized pieces using two forks or your hands. You’ll need about 2 cups (500g) of shredded chicken.

If you’re using leftover or rotisserie chicken, just shred it and set it aside in a mixing bowl.

2. Boil and Chop the Eggs

Place your eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat.

Let them sit for 10-12 minutes. Drain and transfer the eggs to a bowl of ice water to cool for 5 minutes—this makes peeling easier.

Peel the eggs, then chop them into small pieces on a cutting board using a chef’s knife. Add the chopped eggs to the bowl with the chicken.

3. Chop the Veggies and Herbs

Finely chop 1/2 cup (about 1 stalk) of celery, 1/4 cup (about 1/4 small) red onion, and 1/4 cup of dill pickles on your cutting board.

You want small, uniform pieces for a nice crunch in every bite. Also, chop 2 tablespoons of fresh dill. Add all these to the mixing bowl with the chicken and eggs.

4. Make the Dressing

In a small bowl, combine 1/2 cup (120ml) of mayonnaise, 1/4 cup (60ml) of Greek yogurt, 1 tablespoon (15ml) of lemon juice, 1 teaspoon (5ml) of Dijon mustard, 1/2 teaspoon (2.5g) of salt, and 1/4 teaspoon (1g) of black pepper.

Whisk everything together with a spoon until smooth. The Greek yogurt adds a tangy lightness, while the Dijon mustard gives a subtle kick.

5. Mix Everything Together

Pour the dressing over the chicken, eggs, celery, red onion, pickles, and dill in the mixing bowl. Use a spoon or spatula to gently fold everything together until evenly coated.

Be careful not to mash the eggs too much—you want some texture. Taste and adjust with a bit more salt or lemon juice if needed.

6. Chill and Serve

Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes to let the flavors meld. This step is optional but makes a big difference.

When you’re ready to serve, give it a quick stir and scoop it into bowls, onto sandwiches, or over greens.

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Serving Suggestions

This chicken and egg salad is so versatile, you can serve it in tons of ways. I love piling it onto toasted whole-grain bread with a few crisp lettuce leaves for a classic sandwich.

It’s also great stuffed into a pita or scooped onto a bed of mixed greens for a lighter meal.

For a fun twist, serve it with crackers or sliced cucumbers for dipping. If you’re hosting, set it out as part of a brunch spread alongside some fresh fruit or a Watermelon Feta Salad with Mint.

It’s perfect for picnics or potlucks, too—just keep it chilled until you’re ready to dig in.

Chicken and Egg Salad Recipe for Clean Eating

Variations to Try

One of the best things about this recipe is how easy it is to switch things up. Here are a few ideas to make it your own:

Add some chopped bacon for a smoky twist.
Swap the dill pickles for sweet pickles if you prefer a touch of sweetness.
Toss in a handful of dried cranberries or chopped apples for a sweet-savory vibe.
Use all Greek yogurt instead of mayonnaise for a lighter version.
Spice it up with a pinch of cayenne pepper or a dash of hot sauce in the dressing.

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Storage and Reheating

Store your chicken and egg salad in an airtight container in the fridge for up to 3-4 days. Give it a quick stir before serving to redistribute the dressing. If you’re meal-prepping, portion it into smaller containers for grab-and-go lunches.

I don’t recommend freezing this salad because the mayonnaise and yogurt can separate and get watery when thawed. If you need to refresh leftovers, add a tiny splash of lemon juice to brighten it up. Serve it cold or at room temperature—there’s no need to reheat.

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Nutritional Facts

Here’s the nutritional breakdown per serving (based on 4 servings):

Calories: 320 kcal
Protein: 25g
Fat: 22g (Saturated: 4g)
Carbohydrates: 5g (Sugars: 2g)
Fiber: 1g
Sodium: 600mg

These values are approximate and depend on specific brands or ingredient substitutions.

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Health Benefits of Key Ingredients

This chicken and egg salad isn’t just a tasty meal—it’s loaded with ingredients that do your body good. From the protein-packed chicken breast to the nutrient-dense eggs, every bite offers something to support your health.

The fresh veggies and herbs add vitamins and antioxidants, while the Greek yogurt brings a gut-friendly boost. I love knowing that a dish this delicious can also be so nourishing.

Here’s a look at the health benefits of the key ingredients:

Chicken Breast: Lean protein that supports muscle repair and keeps you satisfied.
Eggs: Rich in choline for brain health and high-quality protein for energy.
Celery: Low-calorie source of fiber and antioxidants for digestion and heart health.
Greek Yogurt: Packed with probiotics to support gut health and reduce inflammation.
Fresh Dill: Contains antioxidants and may help with digestion.
Lemon Juice: Provides vitamin C to boost immunity and aid iron absorption.

Read Also: Health Benefits of Probiotics

Tips for Success

To make sure your chicken and egg salad turns out perfect every time, keep these tips in mind:

Use freshly cooked or high-quality leftover chicken breast for the best texture.
Don’t overcook the eggs—10-12 minutes is ideal for firm but not rubbery yolks.
Chop your veggies small and uniformly for a balanced bite.
Let the salad chill in the fridge for at least 30 minutes to enhance the flavors.
Taste the dressing before mixing it in and adjust the seasoning to your liking.

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FAQs

1. Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works great and saves time. Just shred it finely and make sure it’s cooled before mixing. It adds a nice savory flavor, too.

2. How can I make this salad lower in fat?

Swap out the mayonnaise for more Greek yogurt or use a light mayonnaise. You’ll still get that creamy texture with fewer calories.

3. Can I make this ahead of time?

Yes, this salad is perfect for meal prep. Make it up to 3 days in advance and store it in an airtight container in the fridge. Stir before serving.

4. What can I substitute for dill pickles?

If you’re not a fan of dill pickles, try capers, chopped green olives, or even a bit of chopped cucumber for crunch.

5. Is this recipe gluten-free?

Yes, as long as you don’t serve it with bread or crackers that contain gluten. Double-check your mayonnaise and Dijon mustard labels to ensure they’re gluten-free.

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Final Thoughts

This chicken and egg salad is one of those recipes that feels like a hug in a bowl. It’s simple, satisfying, and so easy to customize. I love how it comes together with ingredients I usually have on hand, and it never fails to make my lunches feel a little more special.

Whether you’re scooping it onto a sandwich, piling it on greens, or just eating it straight from the bowl, it’s bound to become a go-to in your kitchen, too. I’d love to hear how you make it your own—drop a comment or tag me with your creations! Happy cooking, friends!

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