Breakfast

Chicken and Egg Salad is for Breakfast.

Chicken and Egg Salad takes 10 minutes to prepare.

Chicken and Egg Salad takes 10 minutes to cook.

Chicken and Egg Salad makes 4 servings.

The ingredients for Chicken and Egg Salad are:

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

Here is how you make Chicken and Egg Salad:

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 362Number of Servings: 4Recipe submitted by SparkPeople user KJMILLERT.

The nutritional information for Chicken and Egg Salad is:

• 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

The dietary needs meet for Chicken and Egg Salad is Low Carb