Chicken and Egg Salad
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Chicken and Egg Salad

Submitted by: Virginia Garner

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 6

What to do with the left over baked chicken, this salad makes a great lunch with grape tomatoes and lettuce or as a snack.


  • 16 oz. chicken, cooked, free-range, organic
  • 1 c. yogurt, greek, plain, full-fat, plain, organic
  • 2 egg, omega-3, cage-free, organic
  • 1 1/2 tbs. capers, organic
  • 2 celery stalk, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic


Cut up left over baked chicken into small pieces. Boil the eggs and chop them up.

Mix together with boiled eggs, Greek yogurt (acts like your mayo), olive oil, apple cider vinegar, celery, capers, salt, and pepper.

Serve in a lettuce leaf and top with tomato. Yummy!!