Chicken, Bacon & Egg Salad

Steps

1. Slice [[chicken]] chicken breast in half lengthwise, season it, and air fry at 390°F for 12–15 minutes, until cooked through.
2. Cook [[bacon]] of bacon until crisp, and hard-boil [[eggs]] eggs.
3. Chop or shred the chicken, bacon and eggs into small pieces.
4. In a large bowl, add them to [[yogurt]] Greek yogurt, [[mayo]] light mayo, [[parm]] Parmesan, [[dijon]] Dijon, [[parsley]] parsley, [[chives]] chives, [[garlic]] garlic powder, [[onion]] onion powder, [[salt]] salt and pepper.
5. Smash and mix until well combined.
6. Divide into 4 servings. Eat on its own, in a wrap, on a sandwich or with crackers.

Notes

• From a Matt West video. He doesn’t say what he seasons the chicken with; it looks like paprika. Salt, pepper and paprika or a chicken rub all work.
• The original says ½–1 tsp each of garlic and onion powder; this uses ¾.
• Nutrition, per serving (4), checked: eggs 108 calories / 9.5g protein; chicken 75 / 14; bacon (US slices) 54 / 4; light mayo 60 / 0; yogurt, Parmesan and the rest about 28 / 3. About 325 calories and 30g protein, not counting the bread.