Protein-Packed Chicken and Egg Salad

This Protein-Packed Chicken & Egg Salad is such a satisfying lunch! Loaded with protein, fresh veggies, healthy fats, and big flavor, it’s creamy, nourishing, and seriously delicious. I loved it so much, I had it two days in a row.

Ingredients

For the salad

• 4 large eggs

• 1 large chicken breast (approx. 10-12 oz, diced into 1/2-inch cubes)

• 5 bacon strips (thick-cut for better texture)

• 1 1/2 celery ribs, finely diced

• 1/3 cup red onion, finely minced

• 1/4 cup fresh parsley, chopped

• 1 large avocado, diced into 1/2-inch pieces

For the dressing

• 3/4 cup plain Greek yogurt

• 1/4 cup mayonnaise

• 3/4 teaspoon salt

• 3/4 teaspoon freshly cracked black pepper

• 1 teaspoon Dijon mustard

• 1/4 teaspoon garlic powder

Directions

1. Bring a pot of water to a boil and gently place the 4 large eggs into the water. Let them cook for 12 minutes, then immediately transfer them to an ice bath and let them sit for 10 minutes to stop the cooking process. While the eggs are cooling, place the bacon strips on a baking sheet and the diced chicken breast on another baking sheet (or same sheet if space allows). Bake both at 425°F for 25 minutes until the bacon is crispy and the chicken is cooked through. This parallel cooking saves significant time compared to cooking each protein individually.

2. While the proteins are cooking, finely dice the celery ribs, mince the red onion, chop the fresh parsley, and dice the avocado into 1/2-inch pieces. Keep the avocado separate on a plate until the final assembly to prevent browning. I like to add the avocado at the very end rather than mixing it in early—this keeps the pieces intact and adds a creamy texture to each bite without getting mushy.

3. Remove the bacon from the oven and crumble it into bite-sized pieces on a paper towel to absorb excess grease. Remove the chicken from the oven and let it cool slightly, then cut it into 1/2-inch cubes if not already done. Peel the cooled eggs by gently cracking and rolling them under your hand, then chop them into chunks. Keep the bacon, chicken, and eggs separate until combining in the next step.

4. In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, and garlic powder until smooth and well combined. Taste and adjust seasonings as needed. I find that Greek yogurt gives this salad a lighter, tangier flavor than mayo alone while keeping it creamy—it's a game-changer for making this feel less heavy.

5. In a large bowl, combine the chopped eggs, crumbled bacon, and diced chicken from Step 3 with the diced celery, minced red onion, and chopped parsley from Step 2. Pour the dressing from Step 4 over the mixture and gently toss until everything is evenly coated. Fold in the diced avocado carefully to avoid breaking the pieces. Transfer to a serving bowl or individual plates and chill for 30 minutes before serving for the flavors to meld together.

Recipe Source