JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.

Home
Recipes
Chicken and Egg Salad

Chicken and Egg Salad

This recipe is gluten and dairy-free.

10 minutes min pre time
10 minutes min cook time

Method

Step 1. Gently toss together the chicken, egg, beans, onion, olives and dressing. Transfer to a serving plate and sprinkle with herbs.

Ingredients

1 x 55g Chicken Tenderloin, grilled and sliced
1 x 60g Egg, hard boiled and halved
7 Green Beans (50g), cooked until just tender
2 Thin Slices Red Onion, finely sliced
2 Black Olives, pitted and sliced (9g)
1 Tablespoon Reduced Fat French dressing
Parsley Leaves, Basil or Chives, for sprinkling

Nutrition

Per serve:

Energy: 765kj (184kcal)

Protein: 23.9g

Fat: 7.9 g

Carbohydrates: 2.4g