Can I freeze Chicken Caesar Egg Salad?

I do not recommend freezing any type of egg salad made with cottage cheese or even regular egg salad made with just mayonnaise. The texture will be altered upon thawing and it will become watery and grainy.

Do I have to use anchovies?

Authentic Caesar dressing tastes so good because of the salty anchovies and the sharp Parmigiano Reggiano cheese! They both add that signature savory flavor that we know and love in restaurant-style Caesar dressing. If you prefer not to work with anchovy fillets, use a tablespoon of anchovy paste that comes in squeezable tubes instead like I did for my Homemade Caesar Salad Dressing and this Salmon Pasta with Anchovy-Garlic Sauce . Look for the tubes in the canned seafood section of your local supermarket or where they keep the tubes of tomato paste. Alternatively, substitute with half a tablespoon of Worcestershire sauce, which is made from anchovies and other seasonings. The downside of anchovy paste is that it tends to become watery and less flavorful the longer you store it in the fridge. If you want to use anchovy fillets but are looking for ideas for using up the leftovers in the jar or tin, try my addictive Pasta Puttanesca !

Chicken Caesar Egg Salad (High Protein, Meal Prep, Easy!)

Chicken Caesar Egg Salad

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This Chicken Caesar Egg Salad has all the flavors you love in a Caesar salad and is made with cooked chicken, boiled eggs, smoked ham and a creamy high protein Caesar dressing. It’s easy to make, great for meal prep and easy lunches, and customizable with your favorite herbs!

Author: Lavina
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 3 1x
Category: Lunch
Method: Mix
Cuisine: American

Ingredients

Scale

6 Large Eggs (57–63 grams each)
¾ cup/110-115 grams Cooked Chicken – diced or shredded (I used 1 serving of my Air Fryer Chicken Breast)
3 slices / 42 grams Smoked Deli Ham (I used Hormel Cherrywood Smoked Deli Ham) – chopped
4-5 fillets / 20 grams Anchovies in Oil – pat-dried, finely chopped into a paste
¼ cup / 24 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
1 clove / 6 grams Garlic – finely minced or grated
2 tablespoons / 5 grams fresh Dill – chopped
2.5 tablespoons / 5 grams fresh Chives – finely chopped
2.75 tablespoons / 40 grams Low Fat Cottage Cheese, blended (I used 2% but fat-free or whole milk cottage cheese works too)
2 tablespoons / 30 grams Mayonnaise (full-fat recommended)
1 tablespoon / 15 grams Dijon Mustard
¼ teaspoon Fine Sea Salt, to taste
¼ teaspoon freshly cracked Black Pepper, to taste
¼ teaspoon Smoked Paprika (hot or sweet)
2 tablespoons / 30ml freshly squeezed Lemon Juice

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Instructions

Boil the eggs: Bring a pot of salted water to a rolling boil. Lower the heat and use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 9-10 minutes for hard boiled eggs that will have a firm but creamy yolk. Transfer the eggs using the slotted spoon to a bowl filled with room temperature water. Drain the water immediately as it will become warm from the cooked eggs and fill the bowl again with water. Tap the eggs on the side of the bowl so that a few cracks form on each. Let the eggs sit in the water and peel after 10 minutes. (Tip: Peel the eggs in the water as the water will penetrate through the cracks and make it easier for the shells to slide right off.)
Prepare the aromatics and herbs: While the eggs are boiling, chop or shred the cooked chicken. Chop the smoked deli ham, anchovies, garlic, fresh dill and chives. Use a box grater to grate the Parmigiano Reggiano cheese.
Make the egg salad: Add the blended cottage cheese, mayonnaise, dijon mustard, anchovies, garlic, dill, most of the chives, Parmigiano Reggiano cheese, chicken and ham to a mixing bowl or large container. Slice the peeled eggs in half and pop out the yolks into the dish. Finely chop the egg whites and add to the dish. Season with sea salt, black pepper and smoked paprika and add the lemon juice. Using a silicone spatula or large spoon, mash the egg yolks until smooth and creamy. Then mix everything until thoroughly combined. Top with the remaining chopped chives for garnish.
Chill (optional): Cover and chill in the fridge for 20 minutes if possible.
Serve: Serve with your favorite crusty bread in a sandwich, tortilla wrap, lettuce wraps, with crackers, veggie sticks, etc.

Notes

Be sure to check out the full article for ingredient notes and substitutions, storage information, ways to serve, and tips on customizing this recipe for specific dietary needs!

Nutrition

Serving Size: 1/3 of recipe
Calories: 350
Sugar: 1.4g
Sodium: 1166.1mg
Fat: 22.1g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0.1g
Carbohydrates: 4.1g
Fiber: 0.5g
Protein: 32g
Cholesterol: 413.1mg

Find it online: https://thatspicychick.com/chicken-caesar-egg-salad/