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
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 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
