CHICKEN EGG RECIPE RECIPES

CHICKEN AND EGG SALAD RECIPE | ALLRECIPES

Chicken and Egg Salad Recipe | Allrecipes image

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Provided by Holly Jones

Categories Salad

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups diced cooked chicken
3 hard-boiled eggs, diced
½ onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Steps:

Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Nutrition Facts : Calories 274.4 calories, CarbohydrateContent 3.7 g, CholesterolContent 216.2 mg, FatContent 18.3 g, FiberContent 0.7 g, ProteinContent 22.5 g, SaturatedFatContent 4.5 g, SodiumContent 181.2 mg, SugarContent 1.9 g

EASY CHICKEN EGG ROLLS RECIPE - FOOD.COM

Easy Chicken Egg Rolls Recipe - Food.com image

I like this recipe because it uses already prepared ingredients found in your produce department with the packaged salad greens. Great egg rolls without all the work for those after work meals. (of which I need often) Leave the chicken out for vegetarian egg rolls or substitute shrimp for seafood eggrolls. Keep the oil hot and fry quickly to keep egg rolls from becoming greasy. They only need to brown and crisp, not cook. Frying only 3 or 4 at a time while rolling the others will make it easier to keep track of both the rolling and frying at the same time (unless you have a helper in your kitchen to do one or the other). Serve with my easy sweet and sour dipping sauce (recipe #112947) for a real taste treat. Since preparation (rolling) and cook time can be done at the same time, times are approximate. Recipe came from my friend and co-worker, Teri. Thank you Teri!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24 egg rolls

Number Of Ingredients 11

Ingredients

2 cups chicken, cooked and shredded
1 cup finely diced onion
3 garlic cloves, minced
2 tablespoons cooking oil
2 (16 ounce) bags packaged coleslaw mix, with shredded carrots
1 (12 ounce) bag bean sprouts
1 (8 ounce) can water chestnuts, diced
1/2 cup bottled teriyaki marinade
1/4 cup soy sauce
24 egg roll wraps
hot oil (for frying)

Steps:

Cook onion and garlic in the 2 tablespoons cooking oil until the onions are tender but not browned.
Add the chicken, packaged coleslaw mix, bean sprouts, teriyaki sauce and soy sauce to the onions and garlic; mix well.
Cover and steam for 5 minutes.
Remove from heat and stir in the water chestnuts; drain the liquid from the chicken and cabbage mixture; taste and season with salt if desired.
Heat 1 1/2 inches of vegetable oil in a wok or large frying pan.
While oil heats, wrap about 1/4 cup of the chicken and cabbage mixture in egg roll wraps, rolling tightly and sealing edges with beaten egg.
Fry until a deep golden brown, a few at a time; drain on paper towels.

Nutrition Facts : Calories 126.9, FatContent 1.7, SaturatedFatContent 0.2, CholesterolContent 2.9, SodiumContent 583.1, CarbohydrateContent 23.5, FiberContent 1.3, SugarContent 2.2, ProteinContent 4.5

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