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
Scale
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.
