High-Protein Avocado Chicken Salad with Egg Recipe
There is something truly satisfying about a salad that not only bursts with fresh flavors but also fuels your body with protein and healthy fats. This High-Protein Avocado Chicken Salad with Egg Recipe strikes that perfect balance, combining creamy avocado, tender shredded chicken, and hearty hard-boiled eggs with crisp veggies and a zingy lemon dressing. It’s a powerhouse meal that’s as vibrant on the plate as it is nourishing in every bite, making it ideal for a quick lunch or a light dinner that leaves you energized and happy.
Ingredients You’ll Need
Getting this salad right is all about simple, fresh ingredients that bring their own special touch to the party. Each item is essential, from the creamy texture of avocado to the subtle bite of black olives, coming together in both taste and color to make your salad stunning and satisfying.
- Cooked chicken breast (about 6 oz): Provides hearty protein and a satisfying, savory base.
- Hard-boiled eggs (2, chopped): Adds richness and extra protein, making it truly filling.
- Avocado (1, diced): Creamy texture full of healthy fats that balance the lean chicken perfectly.
- Fresh spinach (1 cup): Offers vibrant green color and a mild, leafy crunch packed with nutrients.
- Cherry tomatoes (½ cup, halved): Juicy bursts of sweetness to brighten every bite.
- Cucumber (½, diced): Provides refreshing coolness and crispness for textural contrast.
- Black olives (¼ cup, sliced): Brings a salty and slightly tangy note to spice things up.
- Extra virgin olive oil (1 tablespoon): For a luscious dressing that enhances flavors without overpowering.
- Fresh lemon juice (1 tablespoon): Adds zingy brightness that lifts the entire salad.
- Salt (¼ teaspoon): To season and balance all the elements beautifully.
- Black pepper (¼ teaspoon): Adds just enough heat and depth to round out the taste.
How to Make High-Protein Avocado Chicken Salad with Egg Recipe
Step 1: Prepare the Chicken and Eggs
Start by shredding your cooked chicken breast into bite-sized pieces for easy mixing and eating. Then, peel and chop the hard-boiled eggs into small chunks that will blend harmoniously with the chicken and veggies.
Step 2: Dice the Fresh Vegetables
Chop the avocado, cucumber, and cherry tomatoes into similar-sized pieces to ensure each forkful is balanced. The avocado’s creamy texture will contrast beautifully against the crisp cucumber and juicy tomatoes.
Step 3: Combine All Salad Ingredients
In a large bowl, gently toss together the shredded chicken, chopped eggs, diced avocado, fresh spinach leaves, halved cherry tomatoes, diced cucumber, and sliced black olives. This colorful mix makes the salad inviting and packed with varied textures.
Step 4: Whisk Up the Dressing
In a small bowl, whisk the extra virgin olive oil with fresh lemon juice, salt, and black pepper. This simple dressing is all you need to brighten the dish and bring out the natural flavors of the ingredients without overwhelming them.
Step 5: Toss and Serve
Drizzle the dressing over the salad and toss gently but thoroughly so that every lovely piece is lightly coated. Serve immediately to enjoy the fresh, vibrant taste and the perfect mix of textures in your High-Protein Avocado Chicken Salad with Egg Recipe.
How to Serve High-Protein Avocado Chicken Salad with Egg Recipe
Garnishes
Adding a sprinkle of freshly chopped herbs like parsley or cilantro can elevate your salad to the next level, infusing it with fragrant freshness. A few crumbled walnuts or toasted pumpkin seeds also add a lovely crunch and complementary nutty flavor to your High-Protein Avocado Chicken Salad with Egg Recipe.
Side Dishes
This salad shines brightly on its own but pairs beautifully with a slice of whole-grain bread or a light quinoa pilaf. Fresh vegetable crudités or a simple roasted sweet potato side can also round out the meal without stealing the spotlight.
Creative Ways to Present
Serve your salad in crisp lettuce cups for a fun handheld option, or scoop it onto avocado halves for a stunning presentation. You can even stuff it inside a pita pocket for a portable, protein-packed lunch. No matter how you serve it, this High-Protein Avocado Chicken Salad with Egg Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to two days. To preserve the vibrant green color of the avocado, drizzle a little lemon juice over it before storing to prevent browning.
Freezing
This salad is best enjoyed fresh because the texture of avocado and fresh vegetables can change after freezing. Freezing is not recommended, as it can make the ingredients watery and mushy once thawed.
Reheating
Since this salad is served cold, there’s no need to reheat it. If you prefer, let refrigerated leftovers come to room temperature for a few minutes before eating to bring out the flavors more fully.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a convenient and flavorful option that works perfectly in this High-Protein Avocado Chicken Salad with Egg Recipe. Just shred it up and you’re ready to go.
What’s the best way to boil eggs for this salad?
Place eggs in cold water, bring it to a boil, then cover and remove from heat for 9-12 minutes before cooling them in ice water. This method ensures firm, easy-to-chop yolks perfect for the salad.
Can I add other vegetables to this salad?
Definitely! Feel free to customize. Bell peppers, red onion, or shredded carrots add extra crunch and color while keeping the salad fresh and nutrient-dense.
Is this salad suitable for meal prep?
Yes, though the avocado is best added fresh to avoid browning. You can prepare the chicken, eggs, and veggies in advance and combine them just before eating for maximum freshness.
How can I make this salad more filling?
To boost satiety, consider adding a handful of cooked quinoa or chickpeas. Both options increase the protein and fiber content without compromising taste or texture.
Final Thoughts
There’s something wonderfully comforting yet energizing about this High-Protein Avocado Chicken Salad with Egg Recipe. It strikes the perfect balance between nutritious and indulgent, fresh and hearty, and easy and impressive. I truly hope you give it a try soon — it might just become your new favorite go-to meal for busy days or whenever you crave something both light and satisfying!
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High-Protein Avocado Chicken Salad with Egg Recipe
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Low Carb
Description
This High-Protein Avocado Chicken Salad with Egg is a quick and nutritious meal featuring shredded chicken breast, creamy avocado, fresh vegetables, and a light lemon-olive oil dressing. Perfect for a healthy lunch or dinner, this salad combines protein, healthy fats, and vibrant flavors in just 10 minutes.
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
- Prepare the Ingredients: Shred or chop the cooked chicken breast into bite-sized pieces for easy eating.
- Chop the Eggs: Peel the hard-boiled eggs and chop them into small pieces to mix well throughout the salad.
- Dice Vegetables and Avocado: Dice the avocado, cucumber, and halve the cherry tomatoes to ensure even distribution and maximize fresh flavor.
- Assemble the Salad: In a large bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach, cherry tomatoes, cucumber, and sliced black olives.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until emulsified.
- Toss & Serve: Drizzle the dressing over the salad mixture and toss gently to coat all ingredients evenly.
- Serve immediately: Enjoy this fresh and protein-packed salad right away for the best taste and texture.
Notes
- Use freshly cooked or leftover chicken breast for convenience.
- Hard-boil eggs in advance to save time during meal prep.
- Add herbs like parsley or cilantro for extra freshness if desired.
- For a creamier dressing, mix in a spoonful of Greek yogurt or Dijon mustard.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
