Chicken and Egg Salad

Chicken and Egg Salad

​​Egg salad is a classic lunchtime staple that can be enjoyed by people of all ages. Preparing this savory dish requires only a few simple ingredients and minimal time in the kitchen. Today, we’re putting a twist on the traditional egg salad recipe and adding in some delicious chicken breast to create an even more flavorful meal that’s perfect for busy weekdays or leisurely weekend brunches. Read on to discover our easy-to-follow instructions for creating the ultimate chicken and egg salad!


10.5 oz. chicken breasts

3 eggs, hard boiled

2 tbsp. Paleo mayonnaise

1 tsp. curry powder

1 tbsp. chives, chopped

Romaine leaves

How to Prepare

Preheat the oven to 360°F. Line a baking sheet with baking paper.

Place the chicken onto the baking sheet and bake in the hot oven for about 20 minutes, or until the chicken has cooked through.

Meanwhile, place the eggs into a pan and cover with cold water.

Bring the water to the boil and boil the eggs for 8 minutes. Run under cold running water then when cool enough to handle, peel the eggs and set aside.

Once the chicken and eggs have cooked and cooled, cut both into bite-sized pieces and place in a bowl. Add the mayonnaise, curry powder and chives, and mix until well combined.

Divide the salad equally between large romaine leaves and wrap.

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