Chicken Egg Protein Salad

Name: Chicken Egg Protein Salad
Cuisine: American, World Cuisine
Ingredients: 60 g chicken breast; 2 whole eggs; 100 g avocado; 92 g whole grain pasta; 50 g cucumber; 50 g cherry tomatoes; 50 g bell pepper; 20 ml olive oil; 150 g low-fat quark; 15 g honey; 20 g mustard; 4 g salt; 2 g black pepper; 2 g paprika powder; 1 g garlic powder

14 steps

Updated at: Tue, 31 Mar 2026 04:37:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1018.7 kcal (51%)

Total Fat48 g (69%)

Carbs104.4 g (40%)

Sugars27.1 g (30%)

Protein52.9 g (106%)

Sodium2013 mg (101%)

Fiber17.2 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

1. COOK PASTA:

Step 1

Boil 92g whole grain pasta in salted water

Step 2

Drain and let it cool completely

2. COOK CHICKEN:

Step 3

Season with: 2g salt, 1g pepper, 1g paprika, 1g garlic powder

Step 4

Cook in a pan

Step 5

Let cool, then slice

3. BOIL EGGS:

Step 6

8–9 minutes

Step 7

Cool, peel, slice

4. PREPARE VEGGIES:

Step 8

Chop cucumber, tomatoes, bell pepper

5. MAKE SAUCE:

Step 9

Mix quark + honey + mustard + remaining seasoning

6. ASSEMBLE:

Step 10

Add pasta + chicken + eggs + veggies + avocado

7. FINISH:

Step 11

Add olive oil + sauce

Step 12

Mix well

8. STORE:

Step 13

Refrigerate → eat cold next day (perfect texture)

Step 14

Max 3 days storage

Notes

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