High Protein Chicken Egg Salad

Looking for a filling, nutrient-dense lunch that tastes incredible? This high protein chicken egg salad combines savory roasted chicken, hard-boiled eggs, and crispy turkey bacon for the ultimate protein-packed meal. It is a fantastic option for meal prep, post-workout recovery, or a quick dinner on those busy weeknights. With a creamy Greek yogurt dressing and fresh aromatics, this elevated take on a classic salad delivers a balanced flavor profile that keeps you satisfied for hours. Whether you serve it on greens, in a wrap, or with crackers, it is guaranteed to become a household favorite.

This high protein chicken egg salad relies on fresh, simple ingredients. You will need a mix of hearty proteins and crisp vegetables to get that perfect bite.

• 4 large eggs
• 1 large chicken breast (10-12 oz), diced
• 5 strips turkey bacon
• 1 1/2 celery ribs, finely diced
• 1/3 cup red onion, minced
• 1/4 cup fresh parsley, chopped
• 1 large avocado, cubed
• 3/4 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 3/4 tsp salt and 3/4 tsp black pepper
• 1/4 tsp garlic powder

Feel free to customize this salad to match your dietary preferences or what you have on hand.

• Use chicken thighs if you prefer darker, more succulent meat.
• Swap turkey bacon for crispy chickpeas if you prefer a vegetarian protein source.
• Use fresh dill instead of parsley for a different herbal note.
• Swap red onion for green onions if you prefer a milder flavor.
• Try adding a dash of hot sauce or paprika for an extra kick of heat.

Step 1: Cook the Proteins

Boil the eggs for 12 minutes, then move them to an ice bath for 10 minutes. While the eggs cool, arrange the diced chicken and turkey bacon on a baking sheet. Bake at 425°F for 25 minutes until the chicken is cooked through and the bacon is crispy.

Step 2: Chop the Produce

Finely dice the celery, mince the red onion, and chop the parsley. Carefully dice the avocado into 1/2-inch pieces. Keep the avocado separate to prevent it from browning or getting mushed during the initial mixing process.

Step 3: Prep and Combine

Peel the cooled, hard-boiled eggs and chop them into bite-sized chunks. Crumble the cooled turkey bacon into small pieces. Keep these items in separate bowls until you are ready to combine the salad.

Step 4: Whisk the Dressing

In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, and garlic powder. This base provides a creamy, tangy binder that elevates the high protein chicken egg salad significantly.

Step 5: Final Toss

Combine the chicken, eggs, bacon, celery, onion, and herbs in a large bowl. Pour the dressing over the top and toss gently. Finally, fold in the diced avocado, taking care to keep the pieces intact. Chill for 30 minutes to allow the flavors to meld.

There are countless ways to enjoy this delicious salad.

• Serve in butter lettuce cups for a light, low-carb lunch.
• Pile onto a toasted whole-grain bagel for a hearty breakfast sandwich.
• Scoop up with your favorite veggie sticks or high-protein crackers.
• Use it as a topper for a large garden salad to add extra protein.

Store your high protein chicken egg salad in an airtight container in the refrigerator for up to 3 days. Because of the fresh avocado, it is best eaten within 48 hours for optimal texture. Stir well before serving again. Do not freeze this salad, as the texture of the eggs and yogurt will change during thawing.

Can I use light mayo instead of full-fat?

Yes, you can use light mayo or even more Greek yogurt if you want to reduce the calorie count further.

How do I keep the avocado from turning brown?

Adding a squeeze of fresh lime or lemon juice to the diced avocado before folding it into the salad helps prevent oxidation.

Is this good for meal prepping?

Absolutely. Prepare the proteins and dressing ahead of time and assemble just before you are ready to eat.

Can I use rotisserie chicken for this?

Yes, swapping baked chicken breast for pre-cooked rotisserie chicken makes this an incredibly quick 10-minute meal assembly.

• Creamy Avocado Pasta Salad
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• Healthy Greek Yogurt Chicken Salad
• Easy High Protein Cobb Salad

This high protein chicken egg salad is the definition of clean, delicious eating. By balancing tender chicken, savory bacon, and cooling avocado, every bite offers a wonderful mix of textures and flavors. It is easy enough for a quick workday lunch yet satisfying enough to keep you focused through the afternoon. I hope this becomes a staple in your meal prep routine! Before you head out, I would love for you to try this recipe tonight and let me know how it turned out in the comments.

High Protein Chicken Egg Salad

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This high-protein chicken egg salad is a nutrient-dense lunch featuring roasted chicken, hard-boiled eggs, and crispy turkey bacon. With a creamy Greek yogurt and Dijon dressing, it offers a perfect balance of savory flavors and crunch. It is an ideal meal-prep option that satisfies hunger for hours, making it perfect for post-workout recovery or a quick, healthy weeknight dinner. Naturally gluten-free and low-carb, this versatile dish can be served in wraps, on crisp greens, or paired with crackers.

• Author: basma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: High Protein Lunch
• Method: Roasting and Boiling
• Cuisine: American
• Diet: Gluten-Free, Low-Carb

Ingredients

Scale 1x2x3x

4 large eggs

1 large chicken breast (10–12 oz), diced

5 strips turkey bacon

1 1/2 celery ribs, finely diced

1/3 cup red onion, minced

1/4 cup fresh parsley, chopped

1 large avocado, cubed

3/4 cup plain Greek yogurt

1/4 cup mayonnaise

1 tsp Dijon mustard

3/4 tsp salt

3/4 tsp black pepper

1/4 tsp garlic powder

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Instructions

Place the eggs in a pot of water, bring to a boil, then cook for 9-10 minutes. Cool, peel, and chop the eggs.
Season the chicken breast with salt and pepper and roast in a 400°F oven for 20-25 minutes until cooked through. Dice once cooled.
Cook the turkey bacon in a skillet until crispy, then crumble into small pieces.
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper.
Add the diced chicken, chopped eggs, turkey bacon, celery, red onion, and parsley to the dressing and fold gently to combine.
Carefully fold in the cubed avocado right before serving to keep it from mashing.

Notes

Store in an airtight container in the refrigerator for up to 3 days. If meal prepping, add the avocado fresh before serving to prevent browning. You may substitute chicken thighs for extra moisture or use crispy chickpeas for a vegetarian twist.

Nutrition

• Serving Size: 1.5 cups
• Calories: 385
• Sugar: 3g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 5g
• Carbohydrates: 12g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 210mg