Name: Chicken and egg salad smash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz canned chicken, drained; 2 large eggs; 3 tbsp nonfat Greek yogurt; 2 tsp Dijon mustard; 1 stalk celery, finely diced; 1 green onions, thinly sliced; 1/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Nutrition

Per serving

472 calories

Protein: 54g; 47% of calories
Carbs: 7g; 6% of calories
Fat: 24g; 47% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 10 min

Place the eggs in a small saucepan and cover with the water. Bring to a boil over high heat, then cover and remove from heat. Let sit for 10 minutes, then drain and rinse with cold water until cool enough to handle. Done when yolks are fully set, 160°F.
While the eggs sit, place the drained chicken in a medium mixing bowl. Use a fork to break up any large chunks.
Peel the eggs and add them to the bowl with the chicken. Add the yogurt, mustard, celery, salt, and pepper. Use a fork to smash the eggs into the chicken until the mixture is combined but still chunky. Fold in the green onions.

Nutrition

Ingredients

Instructions

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