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
Scale
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
