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Mediterranean Chicken and Egg Salad

 

Mediterranean Chicken & Egg Salad

By Dr. Terry Simpson · Prep: ~10 min · Yield: 4 servings Mediterranean Lunch

Protein powerhouse—this chicken and egg salad blends lean meat, eggs, fresh crunch, and herbs. Serve it on toast, wraps, or over greens for a quick, versatile Mediterranean-style meal.

 

Ingredients

  • 3 celery stalks, finely chopped (~8 oz)
  • 1 dill pickle, diced (or relish)
  • ½ cup mayonnaise (use EVOO-based mayo for lighter Med option)
  • Juice of 1 lemon
  • 6 hard-boiled eggs, chopped
  • 1 sous-vide chicken breast (skinless, boneless) or shredded broasted chicken. Or canned chicken (costco makes a good one)
  • Optional: 2 tsp mild curry powder
  • Sea salt & ground pepper, to taste

Instructions

  1. Combine celery, dill pickle (or relish), mayo, and lemon juice in a bowl.
  2. Chop eggs with a fork, using the celery mix to break them up.
  3. Add chicken; stir in curry (if using), salt, and pepper to taste.
  4. Serve on whole-grain toast, in lettuce wraps, or on a bed of greens.

Mediterranean Points

  • +1 Lean protein (chicken & eggs)
  • +½ Vegetables (celery & pickle)
  • EVOO-based mayo or garnish enhances healthy fats.

Nutrition (Estimated per serving)

Calories: ≈320 kcal

Protein: ≈24 grams

Fat: ≈22 grams

Carbs: ≈3 grams

Fiber: ≈0.5 grams

Sodium: ≈480 mg

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