Chicken and Egg Salad

This recipe is gluten and dairy-free.

Prep Time
10 minutes
Cook Time
10 minutes
Serving
Serves 1
Keto Chicken and Egg Salad

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

Per serve:

Energy: 765kj (184kcal)

Protein: 23.9g

Fat: 7.9 g

Carbohydrates: 2.4g

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