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High Protein Chicken Egg Salad

High Protein Lunch Ideas: Easy Chicken and 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.

Ingredients

Scale

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

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

Find it online: https://www.makeourrecipes.com/high-protein-chicken-egg-salad/