Recipe of the Week: Egg-cellent Chicken Salad

By this time, I think we’ve gotten to know each other well enough that you know how I am about eggs.

After the discovery this past week that making hardboiled eggs is not that hard, actually, I have a new lease on life.

I’ve been worried about the age of the eggs in my fridge. Since I don’t have a lot of time in the morning to make hot-eggy breakfasts, I’ve been scratching my head about how to eat all of these guys.

Enter can of chicken, stage left.

Yesterday, I tried making an egg-chicken salad for the first time and it was mighty tasty and ridiculously simple. So easy, a caveman could do it.

Well, as long as he knew how to make fire, that is.

I’ve also plugged all the information from the way I’ve made it into livestrong so you can get an approximate calorie, macro and micronutrient count. Neat, eh?

(Disclaimer: I apologize in advance if I have flubbed and have misrepresented the calorie count in some way shape or form. I am working from this net amount of calories in my own nutritional goals, and it is a good enough approximation.)

Seriously The Easiest Chicken Salad You Will Ever Make

Ingredients

  • 1/2 can of white chicken chunks (approx. 2 1/4 servings if one can has 4.5 servings. This is what I calculated the nutrition for.)
  • 2 hardboiled eggs, peeled
  • mustard
  • seasonings (salt, pepper, cayenne, garlic powder…anything!)
  • something to serve it with

Directions

  1. Open can of chicken and dole half into a container. Save the rest in Tupperware in the fridge.
  2. If your eggs are not already hardboiled, do this. Whenever finished, cool them and peel them according to your favorite method. Place whole in same container as chicken.
  3. Use a generous amount of mustard in the same container, as well as add your spices.
  4. Mush it together with a fork,  making sure there aren’t any overly chunky pieces of either ingredient.
  5. Eat on apples, lettuce, bread, toast, or crackers. Or just eat it with a fork because you’re really hungry.

Nutrition Facts: calories 315, fat 15, carbs 0, protein 44. Any additional nutrition information, just ask!

Since I currently possess five pounds of apples, I decided to serve it like miniature apple sandwiches. What an excellent choice, if I do say so myself.

I'm totally egg-static.

Hope you guys find use for a quick and protein-packed lunch.

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2 Comments

Filed under Cooking, Food

2 responses to “Recipe of the Week: Egg-cellent Chicken Salad

  1. I love eggs salads.. I am going ot try this one when I can!

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