Description
A simple chicken and egg salad combining tender baked chicken and hard-boiled eggs with a light curry-infused mayonnaise dressing. Versatile as a standalone meal, vegetable accompaniment, or sandwich spread.
Ingredients
2 skinless, boneless chicken breasts
3 large eggs
2 tablespoons fat-free mayonnaise
1 tablespoon curry powder
chopped fresh chives or basil (optional)
salt to taste (optional)
Instructions
Preheat oven to 365°F (185°C)
Bake chicken breasts for 20 minutes or until fully cooked
Boil eggs in a pot of water for 8 minutes
Let chicken and eggs cool completely
Dice chicken and eggs into bite-sized pieces
In a bowl, mix mayonnaise and curry powder until smooth
Add diced chicken and eggs to the dressing
Fold gently until well combined
Season with salt if desired
Stir in optional herbs before serving
Notes
Cool chicken and eggs completely before mixing with mayonnaise to prevent separation
Store in airtight container for up to 5 days
Serve with bread, lettuce wraps, or fresh vegetables for added texture
- Prep Time: 15
- Cook Time: 28
- Category: Lunch
- Method: Baking and Boiling
- Cuisine: American