Low Carb Chicken Egg Salad
This low carb chicken egg salad is a budget-friendly lunch that you can make in just a few minutes.
Servings 6 servings
Calories 220kcal
Equipment
- Large bowl
Ingredients
- 24 ounces canned chicken breast drained
- 2 avocados chopped
- 4 eggs hard-boiled, peeled and chopped
- 1/3 cup bacon cooked and crumbled
- 2 celery stalks chopped
- 4 tbsp mayo
- 1 tbsp dijon mustard
- 1 tsp lemon juice
- 1/2 tsp dried dill weed
Instructions
- Combine chicken, avocados, eggs, bacon and celery in a large bowl.
- In a separate bowl, whisk together mayo, dijon, lemon, and dill.
- Spoon the dressing over the chicken mixture. Toss well.
- Garnish with fresh parsley
Notes
Calories: 220
Net Carbs: 4 net carbs per servings
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 4 net carbs per servings
The nutritional information for this recipe is calculated as a courtesy and is approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.