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High-Protein Avocado Chicken Salad with Egg Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 88 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 serving
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Description

A nutritious and flavorful high-protein avocado chicken salad featuring shredded chicken breast, hard-boiled eggs, and fresh vegetables, dressed lightly with olive oil and lemon juice for a refreshing meal perfect for lunch or a light dinner.

Ingredients

Protein

  • 1 cooked chicken breast, shredded (about 6 oz)
  • 2 hard-boiled eggs, chopped

Vegetables & Fruits

  • 1 avocado, diced
  • 1 cup fresh spinach
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, diced
  • ¼ cup black olives, sliced

Dressing

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the Ingredients: Shred or chop the cooked chicken breast into bite-sized pieces, ensuring it is evenly shredded for the salad.
  2. Chop the Eggs: Peel the hard-boiled eggs and chop them into small pieces to integrate well into the salad mix.
  3. Dice the Vegetables and Avocado: Dice the avocado, cucumber, and cherry tomatoes, taking care to keep the cubes uniform for texture and appearance.
  4. Assemble the Salad: In a large mixing bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach leaves, halved cherry tomatoes, diced cucumber, and sliced black olives.
  5. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until emulsified and well blended.
  6. Toss and Serve: Drizzle the dressing evenly over the salad ingredients and toss gently but thoroughly to coat all components without mashing the avocado.
  7. Enjoy Immediately: Serve the salad fresh right away for the best flavor and texture.

Notes

  • Use freshly cooked chicken breast for best flavor, or leftover cooked chicken works well.
  • To hard boil eggs, place eggs in boiling water for about 9-12 minutes, then cool in ice water before peeling.
  • For a creamier salad, choose ripe but firm avocados to prevent mushiness.
  • You can adjust seasoning to taste by adding more salt or lemon juice if desired.
  • This salad is best consumed immediately to enjoy the fresh textures and avoid avocado browning.

Find it online: https://slsrecipes.com/high-protein-avocado-chicken-salad-with-egg-recipe/