If you’re craving something that’s not only bursting with flavor but also packs a serious nutritional punch, this High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe is an absolute game-changer. Combining creamy avocado, tender shredded chicken, and protein-rich eggs, this salad is a perfect blend of freshness, texture, and wholesome ingredients. Whether you need a quick lunch, a nourishing dinner, or a satisfying snack, this dish comes together super fast and keeps you energized for hours. Trust me, once you make it, this salad will become one of your go-to favorites!
Ingredients You’ll Need
Getting the ingredients right is key for this High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe. Each component is simple yet plays a vital role in creating the perfect balance of taste, texture, and vibrant color that makes this dish so irresistible.
- 2 cups Shredded Cooked Chicken: Leftover rotisserie chicken works perfectly to save time and add rich, juicy flavor.
- 4 large Hard-Boiled Eggs: These boost protein and bring a creamy texture; vegan friends can substitute silken tofu for a similar effect.
- 1 large Ripe Avocado: Key for that luscious creaminess and healthy fats; make sure it’s perfectly ripe for the best mouthfeel.
- 0.5 cups Cherry Tomatoes: Halved for bursts of juicy sweetness; diced bell peppers are a great crunchy alternative.
- 1 medium Cucumber: Adds refreshing crunch and hydration; zucchini can be swapped in for a low-carb twist.
- 2 cups Fresh Spinach Leaves: Provides a fresh, leafy base and a boost of iron; try mixed greens if you want a different flavor profile.
- Sliced Black Olives (Optional): Offer salty depth and a lovely contrast; sunflower seeds are a great crunchy substitute.
- 3 tablespoons Extra Virgin Olive Oil: Enhances richness and binds the salad; avocado oil is a fantastic alternative.
- 1 tablespoon Fresh Lemon Juice: Brightens the flavors beautifully; lime juice works well too.
- Salt: Adjust to your liking to bring all flavors together perfectly.
- Black Pepper: Adds just the right amount of spice and warmth.
How to Make High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe
Step 1: Prep Your Ingredients
Start by shredding your cooked chicken if it isn’t already, hard-boiling and peeling the eggs, and chopping the veggies. The freshness of the ripe avocado, crunchy cucumber, and juicy cherry tomatoes really shines here. Make sure your avocado is ripe yet firm enough to dice or mash depending on your texture preference.
Step 2: Combine the Protein Components
In a large mixing bowl, gently toss your shredded chicken pieces with the chopped hard-boiled eggs. This powerhouse duo delivers the high protein content that makes this recipe so satisfying and keeps you fuller for longer.
Step 3: Add the Fresh Veggies and Greens
Next, fold in the cherry tomatoes, cucumber, spinach leaves, and optional black olives. These ingredients not only boost the salad’s nutrition but also add an exciting array of textures and flavors that keep every bite interesting.
Step 4: Dress the Salad
Drizzle the extra virgin olive oil and fresh lemon juice over the salad, then season with salt and freshly ground black pepper to taste. Toss everything delicately to coat all the ingredients while preserving their natural textures—it’s this final step that ties everything together and creates a harmonious burst of flavor.
Step 5: Final Touches
Give one last gentle mix, taste, and adjust the seasoning if needed. The salad is now ready to enjoy immediately or chill briefly to let the flavors meld beautifully.
How to Serve High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe
Garnishes
Sprinkling some fresh herbs such as chopped parsley, cilantro, or dill can elevate this salad beautifully. A light dusting of smoked paprika or a handful of toasted nuts adds a lovely pop of color and crunch to the dish.
Side Dishes
This salad pairs wonderfully with a crisp whole grain bread, pita triangles, or even served on a bed of quinoa for a more filling meal. For a lighter option, enjoy it alongside some roasted seasonal vegetables or fresh fruit slices.
Creative Ways to Present
Serve your High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe in avocado halves for a stunning presentation that’s perfect for entertaining. Alternatively, stuff it inside crispy lettuce cups or use it as a filling for whole wheat wraps to make an easy on-the-go meal.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. This salad stays fresh for up to 2 days, though best enjoyed the same day to keep the avocado from browning and the textures crisp.
Freezing
Due to the fresh veggies and avocado, freezing this salad is not recommended as the texture and flavor will be compromised upon thawing.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you’d like a warm salad, try serving the chicken warmed separately and toss it with the chilled veggies and avocado when ready to eat.
FAQs
Can I use a different type of protein?
Absolutely! While shredded chicken and eggs are classic here, you can substitute with turkey, canned tuna, or for a vegetarian option, use chickpeas or tempeh to keep the protein content high and the salad delicious.
How do I keep the avocado from turning brown?
To prevent browning, prepare the avocado last and mix it with the lemon juice immediately. Storing the salad in an airtight container and keeping it chilled also helps maintain its bright color.
Is this salad suitable for meal prepping?
Yes, it’s a fantastic recipe for meal prepping as it takes only 10 minutes to make. Just keep the avocado separate until you’re ready to eat to maintain freshness and texture.
Can I make this recipe vegan?
Definitely! Swap the cooked chicken for firm tofu or tempeh, and replace hard-boiled eggs with silken tofu or additional beans. Use the same fresh veggies and dressing for a satisfying vegan meal.
What are some good substitutions for cherry tomatoes?
Diced red or yellow bell peppers provide a sweet crunch similar to cherry tomatoes. You might also try diced radishes or even chopped watermelon radish for a unique twist in color and flavor.
Final Thoughts
This High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe is truly a delightful combination of convenience, nutrition, and mouthwatering flavor. It’s an easy dish to whip up any day of the week that keeps you feeling full and energized without spending hours in the kitchen. I can’t wait for you to try this recipe and make it your own—trust me, it’s going to brighten your meal rotation and satisfy every craving for a fresh, protein-packed bite!
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High-Protein Avocado Chicken Salad with Egg in 10 Minutes Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This high-protein avocado chicken salad with egg is a quick and nutritious meal perfect for a wholesome lunch or light dinner. Featuring shredded cooked chicken, creamy avocado, hard-boiled eggs, and fresh vegetables, it’s packed with healthy fats, protein, and vibrant flavors. Ready in just 10 minutes, this recipe is ideal for meal prep or a refreshing, satisfying salad anytime.
Ingredients
Protein Ingredients
- 2 cups Shredded Cooked Chicken (leftover rotisserie chicken recommended)
- 4 large Hard-Boiled Eggs (or substitute with silken tofu for a vegan option)
Vegetables & Fruits
- 1 large Ripe Avocado
- 0.5 cups Cherry Tomatoes, halved (or diced bell peppers)
- 1 medium Cucumber, chopped (or zucchini as low-carb option)
- 2 cups Fresh Spinach Leaves (or mixed greens)
- Sliced Black Olives, optional (or sunflower seeds)
Dressing
- 3 tablespoons Extra Virgin Olive Oil (or avocado oil)
- 1 tablespoon Fresh Lemon Juice (or lime juice)
- Salt, to taste
- Black Pepper, to taste
Instructions
- Prepare Ingredients: Begin by shredding the cooked chicken into bite-sized pieces. Peel and chop the hard-boiled eggs into quarters or halves as preferred. Ensure the avocado is ripe by gently pressing; it should give slightly. Halve the cherry tomatoes and chop the cucumber into small pieces. Rinse and drain the fresh spinach leaves.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, chopped eggs, avocado chunks, cherry tomatoes, cucumber, spinach leaves, and black olives if using. Gently toss these ingredients together to evenly distribute.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined. Adjust seasoning to your taste preference.
- Dress the Salad: Pour the dressing over the combined salad ingredients. Toss gently but thoroughly to coat all components with the dressing without mashing the avocado.
- Serve: Divide the salad into four servings. Enjoy immediately as a high-protein, nutrient-packed meal or refrigerate briefly before serving. This salad is best eaten fresh to maintain the avocado’s creamy texture.
Notes
- Use leftover rotisserie chicken to save time and add extra flavor.
- For a vegan version, substitute hard-boiled eggs with silken tofu and chicken with plant-based protein or chickpeas.
- Avoid over-mashing the avocado to maintain texture and appearance.
- Feel free to swap cherry tomatoes with bell peppers and cucumber with zucchini to suit dietary preferences.
- Adjust lemon juice and seasoning to balance acidity and saltiness to your taste.
- Consume the salad on the day of preparation for the best freshness and texture.
