This Chicken and Egg Salad Recipe combines tender chicken, chopped hard-boiled eggs, crisp celery, and a creamy Dijon dressing. A little lemon juice brightens the mixture, while fresh dill and red onion add flavor without overpowering the main ingredients.
It is an easy lunch to tuck into sandwiches, spoon into lettuce cups, or serve with crackers and sliced vegetables.
Using cooked, chilled chicken keeps preparation manageable, and a short rest in the refrigerator gives the flavors time to come together.
The finished salad is creamy enough to hold together while still having plenty of texture in every bite.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: Approximately 15 minutes for the eggs
- Chilling time: 30 minutes
- Total time: Approximately 1 hour and 5 minutes
- Servings: 4
- Serving size: One-quarter of the finished salad
The timing assumes your chicken is already cooked and chilled. Preparation includes cooling and peeling the eggs.
Ingredients
For the salad
- 3 cups cooked, skinless chicken breast, diced or shredded, approximately 420 grams
- 4 large eggs
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh dill
For the dressing
- ⅓ cup regular mayonnaise
- ¼ cup plain nonfat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
Choose plain cooked chicken with mild seasoning so the mustard, lemon, and herbs can come through. Rotisserie chicken also works; remove the skin and bones, measure the meat, and taste the finished salad before adding more salt.
Directions
1. Cook the eggs
Place the eggs in a saucepan in a single layer. Add enough cold water to cover them by about 1 inch.
Bring the water to a full boil over medium-high heat. Turn off the heat, cover the saucepan, and leave the eggs in the hot water for 11–12 minutes. The whites and yolks should be firm.
Meanwhile, fill a bowl with ice and cold water. Transfer the cooked eggs to the ice bath and leave them for about 10 minutes to cool.
2. Prepare the chicken
Cut the cooked, chilled chicken into small, even pieces, roughly ½ inch across. Alternatively, shred it with two forks, then cut any long strands into shorter pieces.
Small pieces make the salad easier to scoop and help distribute the dressing evenly. If the chicken feels wet from cooking juices, gently blot it with a paper towel.
If cooking chicken specifically for this recipe, cook it to an internal temperature of 165°F (74°C), measured in the thickest part with a food thermometer. Refrigerate it promptly in a shallow container and chill before mixing.
3. Peel and chop the eggs
Gently tap each cooled egg against the counter, then roll it lightly to crack the shell. Peel from the wider end, where there is usually a small air pocket.
Remove any remaining shell pieces and pat the eggs dry. Chop them into small chunks. Avoid mashing them completely; pieces of egg white give the salad a pleasant texture.
4. Mix the dressing
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
Stir until smooth, scraping the bottom and sides of the bowl. Mixing the dressing first helps prevent pockets of mustard or uneven seasoning in the finished salad.
5. Combine the ingredients
Add the chicken, celery, red onion, and dill to the dressing. Stir gently until the chicken is evenly coated.
Add the chopped eggs last. Fold them in with a flexible spatula or large spoon, lifting the mixture from the bottom rather than stirring vigorously. Some yolk will blend into the dressing, making it richer and creamier.
6. Chill and adjust
Cover the bowl and refrigerate for 30 minutes. This allows the onion, herbs, and dressing to flavor the chicken.
Stir gently before serving and taste a small spoonful. Adjust the seasoning if needed. If the salad seems too thick, stir in cold water, 1 teaspoon at a time, until it reaches your preferred consistency.
7. Serve
Spoon the salad onto whole-grain bread, into a wrap, or over washed and thoroughly dried lettuce. Crackers, cucumber slices, and tomato wedges also make easy accompaniments.
For sandwiches, add a dry lettuce leaf between the bread and salad to help reduce sogginess. Assemble shortly before eating for the best texture.
Tips for the Chicken and Egg Salad Recipe
Start with cold ingredients
Chilled chicken and cooled eggs help the dressing stay thick and make it easier to keep the finished salad cold.
Match the texture to the serving style
Finely chopped chicken works well for sandwiches and crackers. Slightly larger pieces are enjoyable when serving the salad over greens.
Dice the onion finely
Large pieces can dominate a bite. For a milder flavor, soak the measured onion in cold water for 5 minutes, then drain and dry thoroughly before adding.
Keep the celery crisp
Use firm stalks and dry them after washing. Excess water can thin the dressing during storage.
Make changes gradually
Taste after chilling before adding extra mustard, salt, or lemon juice. The flavors become more noticeable as the salad rests.
Use herbs you enjoy
An equal amount of chopped parsley can replace the dill. Chives also work well, especially if you prefer a gentler onion flavor.
Storage Instructions
Transfer the salad to a clean, airtight container and refrigerate at 40°F (4°C) or below. Use within 3–4 days, allowing less time if the chicken was cooked earlier. Mixing older leftovers into a fresh salad does not restart their storage time. Freezing is not recommended because the dressing can separate and the eggs can become rubbery.
Refrigerate promptly after preparation or serving. Discard salad left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). For packed lunches, use an insulated bag with ice packs.
For make-ahead preparation, cook and chill the chicken, boil the eggs, and mix the dressing the day before. Store separately in covered containers, then chop and combine when needed. Keep bread and crackers separate until serving.
Nutrition Facts
Estimated per serving, based on four equal portions:
| Nutrient | Estimated amount |
|---|---|
| Calories | 405 |
| Protein | 41 g |
| Carbohydrates | 4 g |
| Total fat | 24 g |
| Saturated fat | 5 g |
| Fiber | 0.5 g |
| Sodium | 530 mg |
Estimates use cooked, unseasoned chicken breast, regular mayonnaise, nonfat Greek yogurt, and all listed ingredients. Bread, crackers, wraps, and other accompaniments are excluded. Values vary by ingredient brands, chicken seasoning, measurements, and portion size.
