Chicken Salad
Prep time
Cook time
Total time
Healthy chicken salad with big chunks of juicy chicken breasts, egg whites, crunchy celery, relish and a light mayonnaise dressing.
Serves: 4
  • 3 boneless skinless chicken breasts
  • 1 chicken bouillon cube (optional)
  • 6 hard-boiled eggs, yolks removed, chopped
  • 2 tbsp relish
  • 3 stalks celery, minced
  • Juice of half a lemon
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp sugar or splenda
  • ½ cup mayonnaise
  • Salt and Pepper
  1. Place chicken in a skillet and cover with water. I like to toss a bouillon cube into the water for extra flavor, but this is optional.
  2. Boil chicken on high heat until cooked through, approximately 20 minutes.
  3. Let the chicken rest for at least 20 minutes on a plate. Do not skip this step.
  4. While the chicken is resting, get together the remaining ingredients.
  5. Cut chicken into large 1-inch cubes.
  6. Toss with the remaining ingredients and chill overnight.
Nutrition Information
Calories: 460 Fat: 24.7 Saturated fat: 5.8 Trans fat: 0 Carbohydrates: 16.8 Sugar: 9.1 Sodium: 622 Fiber: 0.6 Protein: 41.1 Cholesterol: 351
Recipe by The Eat More Food Project at