If you are craving a vibrant, nourishing meal that combines creamy textures with fresh, crisp flavors, the High-Protein Avocado Chicken Salad with Egg Recipe is an absolute game-changer. This salad packs a punch with tender shredded chicken and protein-rich hard-boiled eggs, perfectly balanced by buttery avocado, juicy cherry tomatoes, and an invigorating lemon-olive oil dressing. It is a quick and wholesome meal that’s as satisfying as it is delicious, designed to keep you fueled and smiling all day long.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this salad shine. Each element plays a key role in delivering bold flavor, texture contrast, and that irresistible wholesome vibe that makes this dish truly special.
- Cooked chicken breast, shredded (about 6 oz): The lean protein powerhouse of the salad that makes it hearty and satisfying.
- Hard-boiled eggs, chopped (2): Adds creaminess and an extra protein boost for staying energized.
- Avocado, diced (1): Brings smooth richness and healthy fats that keep things silky and indulgent.
- Fresh spinach (1 cup): A vibrant leafy green packed with nutrients and a mild earthiness.
- Cherry tomatoes, halved (½ cup): Bursts of sweet juiciness and bright color that brighten every bite.
- Cucumber, diced (½): Adds that refreshing crunch to balance the creamy elements perfectly.
- Black olives, sliced (¼ cup): A touch of briny depth that elevates the overall flavor profile.
- Extra virgin olive oil (1 tablespoon): The cornerstone of a luscious dressing that ties everything together.
- Fresh lemon juice (1 tablespoon): Infuses zesty brightness for a lively, fresh finish.
- Salt (¼ teaspoon): Enhances all the flavors subtly without overpowering.
- Black pepper (¼ teaspoon): Adds just the right kick of warmth and depth.
How to Make High-Protein Avocado Chicken Salad with Egg Recipe
Step 1: Prepare the Ingredients
Start by shredding your cooked chicken breast into bite-sized pieces so that every forkful delivers tender, juicy protein. Then, peel and chop the hard-boiled eggs finely to blend smoothly alongside the chicken. This foundational step sets the stage for a balanced texture that feels hearty and fresh all at once.
Step 2: Dice the Veggies
Dice the avocado, cucumber, and halve the cherry tomatoes carefully. The avocado should be ripe enough to hold its shape but creamy enough to melt into the salad. These diced veggies add vibrant color, a mix of soft and crunchy bites, and essential freshness that lifts the whole dish.
Step 3: Assemble the Salad
In a large bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach leaves, halved cherry tomatoes, diced cucumber, and sliced black olives. Layering these ingredients thoughtfully is key to creating a harmony of flavors and textures in every serving.
Step 4: Make the Dressing
Whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper in a small bowl. This simple dressing adds a bright, rich note that complements the creaminess of avocado and eggs while enhancing the natural flavors of the chicken and vegetables.
Step 5: Toss and Serve
Drizzle the dressing over the assembled salad and toss gently but thoroughly to make sure every component gets a light coating. This ensures that each bite bursts with flavor, making this High-Protein Avocado Chicken Salad with Egg Recipe a delicious and satisfying meal ready to enjoy immediately.
How to Serve High-Protein Avocado Chicken Salad with Egg Recipe
Garnishes
Consider sprinkling some fresh herbs like chopped parsley or cilantro on top to add an herbal freshness that complements the creamy avocado and rich chicken. A few crushed nuts or seeds can add delightful crunchiness, making the salad even more inviting.
Side Dishes
This salad pairs wonderfully with a slice of warm whole-grain bread or crispy pita chips for dipping. Alternatively, serving it alongside a light vegetable soup or a chilled gazpacho makes for a beautifully balanced meal that’s perfect for lunch or an easy dinner.
Creative Ways to Present
For a fun twist, consider serving your salad in halved avocados or atop a bed of quinoa or couscous. You can also wrap the salad in large lettuce leaves to create handheld wraps — great if you’re on the go or need a portable, nutritious option.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Because of the avocado, the salad is best enjoyed fresh but keeping it chilled helps maintain its crispness and flavor.
Freezing
It’s best not to freeze this salad due to the delicate texture of avocado and fresh vegetables which can become mushy once thawed. However, the shredded chicken alone can be frozen separately if you want to prepare ahead.
Reheating
This salad is designed to be served cold or at room temperature. If you prefer warm chicken, you can gently warm the shredded chicken before mixing it with the fresh veggies and dressing, but avoid reheating the entire assembled salad to preserve its fresh textures.
FAQs
Can I use canned chicken instead of cooked fresh chicken breast?
Absolutely! Canned chicken can be a convenient substitute, just be sure to drain it well. While fresh cooked chicken offers a more tender texture, canned chicken still works well in this salad.
Is this salad suitable for meal prep?
Yes, but with some adjustments. Prepare all the ingredients separately and wait to dice the avocado until just before serving to prevent browning. Mix everything together fresh each day for the best taste and texture.
Can I substitute the spinach with other greens?
Definitely! Kale, arugula, or mixed salad greens all make great alternatives and bring their unique flavors and nutrients to this salad.
How can I make this recipe vegan or vegetarian?
For a vegetarian version, omit the chicken and boost protein with chickpeas or marinated tofu. Avocado and eggs can be replaced with plant-based proteins like seasoned tempeh and vegan mayo for creaminess if you want to cut out all animal products.
What can I add to increase the flavor even more?
Try adding a pinch of smoked paprika or a dash of cumin to the dressing for a smoky depth. Fresh garlic or shallots finely minced into the dressing can also elevate the taste wonderfully.
Final Thoughts
The High-Protein Avocado Chicken Salad with Egg Recipe is one of those dishes that feels indulgent yet wholesome in every bite. It’s perfect when you want something quick, satisfying, and packed full of nourishing ingredients. I can’t recommend it enough as your next go-to lunch or light dinner that will keep you energized and delighted. Give it a try, and it might just become one of your favorite wholesome meals to make again and again!
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High-Protein Avocado Chicken Salad with Egg Recipe
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Diet: Low Fat
Description
This High-Protein Avocado Chicken Salad with Egg is a quick and nutritious meal perfect for a healthy lunch or light dinner. Combining shredded cooked chicken, hard-boiled eggs, creamy avocado, fresh vegetables, and a tangy lemon olive oil dressing, this salad offers a balanced mix of protein, healthy fats, and fiber. Ready in just 10 minutes, it’s an easy way to fuel your body with wholesome ingredients and vibrant flavors.
Ingredients
Protein & Salad Base
- 1 cooked chicken breast, shredded (about 6 oz)
- 2 hard-boiled eggs, chopped
- 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 mixing and easy eating.
- Chop the Eggs: Peel the hard-boiled eggs and chop them coarsely to add rich protein and texture to the salad.
- Dice the Vegetables and Avocado: Carefully dice the avocado, cucumber, and halve the cherry tomatoes to contribute fresh, crisp elements to the dish.
- 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, mixing gently to combine.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until emulsified, creating a light and tangy dressing.
- Toss & Serve: Drizzle the dressing evenly over the assembled salad and toss gently to coat all ingredients with the flavorful dressing.
- Serve Immediately: Plate the salad and enjoy right away for the freshest taste and best texture.
Notes
- Use ripe but firm avocado to prevent mushiness in the salad.
- Hard-boil eggs ahead of time to save preparation time.
- For extra flavor, add fresh herbs like parsley or cilantro if desired.
- This salad is best served fresh to avoid avocado browning and spinach wilting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
