Description
A quick and nutritious High-Protein Avocado Chicken Salad with Egg, featuring shredded chicken breast, hard-boiled eggs, fresh vegetables, and a zesty olive oil and lemon dressing. Perfect for a wholesome lunch or light dinner that’s packed with protein and healthy fats.
Ingredients
Scale
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
- Prepare the Ingredients: Shred or chop the cooked chicken breast into bite-sized pieces to ensure even distribution throughout the salad.
- Chop the Eggs: Peel the hard-boiled eggs carefully and chop them into small chunks to add creamy texture and protein.
- Dice Produce: Dice the avocado, cucumber, and halve the cherry tomatoes to keep the salad fresh and colorful.
- Assemble the Salad: In a large bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach, halved cherry tomatoes, diced cucumber, and sliced black olives. Mix gently to avoid mashing the avocado.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well emulsified for a bright, tangy flavor.
- Toss & Serve: Drizzle the dressing over the assembled salad and toss gently to coat all ingredients evenly without breaking the avocado. Serve immediately for best freshness.
Notes
- Use freshly cooked chicken breast for the best flavor and texture.
- Hard-boil eggs a day in advance to save prep time.
- For extra crunch, you can add chopped nuts like almonds or walnuts.
- Adjust salt and pepper to taste depending on dietary preferences.
- This salad is best served fresh as avocado may brown over time.
