Smoky Chicken and Egg Salad Smash
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A creamy, smoky, slightly sweet-and-savory chicken and egg salad made with chipotle, Parmesan, corn, and lime. Serve it as a chicken melt, in a toasted wrap, or on buttered sourdough toast.
- Time
- 30 minutes
- Cuisine
- American
Ingredients
Salad
- 250 g
- 160 g
- 165 g
Sauce
- 9 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.23 kg before cooking, which is about 280 g per serving.
Steps
Boil the eggs and leave them ready to add to the salad. The source does not specify a boiling time or method.
Chop the red onion and the jalapeños or other chosen chillies. Lightly char the sweet corn, then set these ingredients aside.
Shred the rotisserie chicken and grate the Parmesan, if not already prepared.
In a large bowl, mix the low-fat sour cream, smoky chipotle paste, garlic granules, lime juice, and agave nectar until well combined. Add salt only if needed.
Add the shredded chicken, boiled eggs, chopped red onion, lightly charred corn, chopped chillies, and grated Parmesan to the sauce.
Smash and mix everything until well combined and creamy. The salad is ready to eat.
For a chicken melt, butter the outside of two sourdough slices. Layer one slice with the chicken and egg salad, then top with cheddar and a generous amount of mozzarella. Place the second slice of sourdough on top.
Toast the sandwich in a pan over medium-low heat for 3–4 minutes per side, gently pressing it down, until golden and crispy with the cheese melted.
For a wrap, add the salad to a high-protein tortilla and wrap it up.
Toast the wrapped tortilla in a hot pan for a couple of minutes on each side.
For toast, spread butter on sourdough and add scoops of the chicken and egg salad. Finish with chopped onion and chillies and a squeeze of fresh lime juice.
Notes
The creator gives no quantities for the chillies, agave, or salt. The optional serving variations mention sourdough, butter, cheddar, mozzarella, and a high-protein tortilla but do not give amounts. The recipe does not specify egg-boiling details or how much topping to use.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 411
- Protein
- 53 g
- Carbs
- 13 g
- Fat
- 16 g
- Fiber
- 2 g
Where the calories come from
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