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Chicken and Egg Salad Recipe


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     Chicken and Egg Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

2 cooked chicken breasts
3 hard boiled eggs
2 tbsp fat free mayo
1 tbsp curry powder
Chives or basil (optional)
Salt (optional)

1.Bake the chicken in the oven at 365 F (185 C) for about 20 min (check with a knife that the chicken is cooked all the way through). 2.Boil the eggs for 8 minutes. 3.Cut chicken and eggs into bite sized pieces. 4.Mix the mayo with curry powder (I like to use a LOT of curry powder. Start with half a tablespoon and taste before adding more). 5.Combine everything in a large bowl and mix. 6.Let it cool in the fridge for at least 10 minutes (it gets even better if you leave it in the fridge overnight). 7.Serve on toast or muffins with chives and a little salt on top.
Nutrition Facts Chicken and Egg Salad Amount Per Serving Calories 175Calories from Fat 49 Total Fat 5.4g Saturated Fat 1.1g Polyunsaturated Fat 0.7g Monounsaturated Fat 1.3g Cholesterol 187.8mg Sodium 152.7mg Potassium 65.9mg Total Carbohydrates 1.6g Dietary Fiber 0.8g Sugars 0.7g Protein 30.4g

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