Lunch

BHS - Chicken and Egg Salad - 6-19-09 is for Lunch.

BHS - Chicken and Egg Salad - 6-19-09 takes 10 minutes to prepare.

BHS - Chicken and Egg Salad - 6-19-09 takes 30 minutes to cook.

BHS - Chicken and Egg Salad - 6-19-09 makes 64 servings.

The ingredients for BHS - Chicken and Egg Salad - 6-19-09 are:

26.9 oz. Egg Whites (about XL eggs)
6 oz. Egg Yolks
21.1 oz. Chicken Breast, no skin (about 3 chicken breasts)
4 oz. Hellman's Light Mayo
1.5 oz. Dijon Mustard
1.5 oz. Coarse Grain Dijon Mustard
0.5 oz. Minced Garlic (about 3 cloves)
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Dried Rosemary (use fresh if available)
1 Tbsp Dried Thyme (use fresh if available)

Here is how you make BHS - Chicken and Egg Salad - 6-19-09:

Makes 64 one ounce servings (typically 3 ounce per person)Roast chicken breast at 375d for about 25 minutes or until done. Chop into a small dice. Boil Eggs according to method that works for you.Combine all of the hard boiled egg whites with 6 ounces of the egg yolks (you can use all of the yolks if you wish - will change the nutrition info). Chop whites and eggs. Add diced chicken. Combine other ingredients, Enjoy. Number of Servings: 64Recipe submitted by SparkPeople user BUDDHA170.

The nutritional information for BHS - Chicken and Egg Salad - 6-19-09 is:

• Servings Per Recipe: 64
• Amount Per Serving
• Calories: 34.6

• Total Fat: 1.4 g
• Cholesterol: 38.9 mg
• Sodium: 144.2 mg
• Total Carbs: 0.4 g
• Dietary Fiber: 0.1 g
• Protein: 4.6 g

The dietary needs meet for BHS - Chicken and Egg Salad - 6-19-09 is Low Carb