Chicken Egg Salad

Prep Time: 15 minutes (plus 15–30 minutes chilling)
Servings: 4–6

Ingredients

• 2 cups cooked chicken, shredded

• 6 hard-boiled eggs, chopped

• 2 celery stalks, finely diced

• 2–3 tablespoons red onion, finely diced

• 3–4 tablespoons dill pickles, chopped

• ½ cup plain Greek yogurt

• 2 tablespoons avocado mayonnaise

• 1 teaspoon Dijon mustard

• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped eggs, celery, red onion, and dill pickles.

2. Add the Greek yogurt, avocado mayonnaise, and Dijon mustard. Stir until all the ingredients are evenly coated.

3. Season with salt and black pepper to taste. Adjust the yogurt, mayonnaise, or mustard if you prefer a creamier or tangier salad.

4. Cover and refrigerate for 15–30 minutes to allow the flavors to meld.

5. Serve chilled with cucumber slices, bell pepper halves, lettuce cups, or enjoy on whole-grain bread, crackers, or in a wrap.

Nutrition:

• 305 calories

• 36 g protein

• 4 g carbs

• 15 g fat

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