Chicken Salad with Eggs is a great recipe filled with tons of protein and flavor with the shredded chicken and bite-sized hard boiled eggs all mixed with delicious sauces, fruits, veggies, fresh herbs, and more!
This recipe really has it all. You can keep it simple by getting a premade chicken from the grocery store or making it all from beginning to end. Either way, you will have an easy lunch or dinner recipe that everyone will enjoy.
You can also serve this chicken salad with a fruit spread, granola nut butters, sweet pickles, artisanal crackers, cheeses, and a few desserts for a fun new charcuterie board idea!
Recipe Ingredients:
- Chicken: boneless, skinless chicken breasts
- Seasonings: salt, ground black pepper
- Oil: we love to use olive oil in this recipe
- Sauces: mayonnaise, sour cream, Dijon mustard
- Honey: use whatever honey you have in your pantry
- Vinegar: apple cider vinegar is perfect for this recipe
- Eggs: you will need to have chopped hard-boiled eggs for this southern chicken salad
- Vegetables: you will need to have celery stalks diced and diced red onion
- Fruit: use red grapes that have been rinsed and halved
- Herbs: use chopped fresh dill and chopped fresh parsley
- Nuts: use slivered almonds for a nice crunch
Note: If you can’t find fresh dill you can substitute it with 1 Tablespoon of dried dill
How to make Chicken Salad with Eggs:
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Roast the chicken. Rub the chicken with salt, pepper, and olive oil. Arrange it in a single layer on the baking sheet and bake for 20 minutes or until the internal temperature of the largest piece reaches 165°F.
- Rest and chop. Allow the chicken to rest for 10 minutes before chopping it into cubes.
- Make the dressing. Whisk together the mayo, sour cream, Dijon, honey, and apple cider vinegar. Set aside.
- Assemble. Combine the chicken, eggs, celery, grapes, onion, dill, parsley, and almonds in a large mixing bowl. Add the dressing and toss to coat all of the ingredients thoroughly.
- Chill. Cover the bowl and chill in the fridge for at least 1 hour.
- Serve. Serve cold between two slices of your favorite bread or in lettuce wraps.
Miscellaneous Tips and FAQ’s for making southern-style chicken salad:
How to serve the best chicken salad recipe:
- Over a bed of lettuce for a simple salad
- On toast or English muffin
- In a croissant for chicken salad sandwiches
- On a bagel
- On cucumber slices
- As is with fresh fruit
- On a lettuce wrap
Type of chicken to use for this chicken egg salad recipe:
You can follow the recipe as is to make your own chicken and get the best tender chicken to make a healthy chicken salad. Or if you want to keep it super simple, you can also get a rotisserie chicken to make this classic chicken salad recipe.
Another option is if you have any leftover chicken from a previous recipe you could use that too and skip to step 4 of the recipe.
You could also switch out the freshly cooked chicken for canned tuna or canned chicken for this southern style chicken salad.
Add-ins for ways to add lots of flavor:
- Green onions
- Garlic powder
- Pickle juice
- Sweet relish or dill pickle relish
- Celery seed
- Crispy bacon
- Ripe or creamy avocado
- Red bell pepper
Storage Instructions:
Fridge: Place any leftover chicken salad in an airtight container and store it in the fridge for up to 5 days.
More chicken recipes:
- Slow Cooker Cheesy Chicken and Rice Recipe
- Slow Cooker Chicken Pot Pie Recipe
- Creamy Chicken and Potato Soup Recipe
- Seven Can Chicken Tortilla Soup Recipe
Chicken Salad with Eggs
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 Tablespoon olive oil
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon Dijon mustard
- ½ Tablespoon honey
- ½ Tablespoon apple cider vinegar
- 4 hard-boiled eggs chopped
- 2 celery stalks diced
- 2 cups red grapes halved
- ¼ red onion diced
- 2 Tablespoons chopped fresh dill
- ¼ cup Tablespoons chopped fresh parsley
- ⅓ cup slivered almonds
Instructions
- Prep. Preheat the oven to 415°F and line a baking sheet with parchment paper.
- Roast the chicken. Rub the chicken with salt, pepper, and olive oil. Arrange it in a single layer on the baking sheet and bake for 20 minutes or until the internal temperature of the largest piece reaches 165°F.
- Rest and chop. Allow the chicken to rest for 10 minutes before chopping it into cubes.
- Make the dressing. Whisk together the mayo, sour cream, Dijon, honey, and apple cider vinegar. Set aside.
- Assemble. Combine the chicken, eggs, celery, grapes, onion, dill, parsley, and almonds in a large mixing bowl. Add the dressing and toss to coat all of the ingredients thoroughly.
- Chill. Cover the bowl and chill in the fridge for at least 1 hour.
- Serve. Serve cold between two slices of your favorite bread or in lettuce wraps.
Notes
Nutrition
Recipe Details
