If you’re searching for a meal that’s bursting with flavor, packed with nutrition, and comes together in just minutes, then this High-Protein Avocado Chicken Salad with Egg Recipe is your new best friend. Imagine tender shredded chicken paired with creamy avocado, hearty chopped eggs, and vibrant fresh veggies—all tossed in a light lemon and olive oil dressing that ties every bite together beautifully. It’s not just a salad; it’s a satisfying powerhouse of protein and healthy fats that will keep you energized and content any time of day. Whether you need a quick lunch or a nutritious dinner, this recipe hits every mark with its delicious simplicity and wholesome ingredients.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, fresh ingredients that work together to create a perfectly balanced salad. Each component adds a distinct taste, texture, or color, making it as delightful to look at as it is to eat.
- Cooked chicken breast (about 6 oz): Provides the lean protein base that keeps you full and supports muscle health.
- Hard-boiled eggs (2, chopped): Adds creamy texture and a boost of additional protein plus essential vitamins.
- Avocado (1, diced): Brings a luscious creaminess and heart-healthy fats that make every bite rich and satisfying.
- Fresh spinach (1 cup): A vibrant leafy green loaded with iron, fiber, and antioxidants for a nutritious boost.
- Cherry tomatoes (½ cup, halved): Adds a sweet, juicy pop of color and freshness to the mix.
- Cucumber (½, diced): Crunchy and refreshing, it lightens the salad and adds hydration.
- Black olives (¼ cup, sliced): Offers a salty, briny contrast that enhances the overall flavor complexity.
- Extra virgin olive oil (1 tablespoon): The base for the dressing, it adds smoothness along with healthy fats.
- Fresh lemon juice (1 tablespoon): Brightens all the flavors with a tangy, zesty kick.
- Salt (¼ teaspoon): Balances and enhances the natural flavors of the ingredients.
- Black pepper (¼ teaspoon): Adds a gentle heat and depth to the seasoning.
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. This allows the chicken to mingle thoroughly with the other ingredients, making every forkful balanced and delightful.
Step 2: Chop the Hard-Boiled Eggs
Peel and roughly chop the hard-boiled eggs. Their creamy texture and mild flavor make this salad feel indulgent while still keeping it healthy.
Step 3: Dice Veggies and Avocado
Dice the avocado, cucumber, and halve the cherry tomatoes. Uniformly sized pieces ensure every mouthful is bursting with the right amount of creaminess, crunch, and sweetness.
Step 4: Combine Salad Ingredients
In a large bowl, gently combine the shredded chicken, chopped eggs, diced avocado, fresh spinach, cherry tomatoes, cucumber, and sliced black olives. Mix carefully so the avocado stays intact and creamy.
Step 5: Whisk Together the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper. This simple dressing brings brightness and moisture that perfectly complements the rich, hearty ingredients.
Step 6: Toss and Serve
Drizzle the dressing over the salad, then toss gently to coat all ingredients without smashing the avocado. Serve immediately and savor the vibrant flavors and textures of your High-Protein Avocado Chicken Salad with Egg Recipe.
How to Serve High-Protein Avocado Chicken Salad with Egg Recipe
Garnishes
Sprinkle some freshly chopped parsley or chives on top for an extra pop of green and a mild herbaceous flavor. A few crushed red pepper flakes can add just a hint of spice if you like a little heat.
Side Dishes
This salad shines on its own but pairs wonderfully with a slice of whole-grain bread or crispy pita chips for an added crunch. Light soups like a tomato basil or chilled cucumber soup also complement it beautifully for a fuller meal experience.
Creative Ways to Present
Serve the salad in hollowed-out avocado halves or atop a bed of quinoa or mixed grains to elevate it visually and nutritionally. Wrapping it in large leafy greens to make salad wraps is another fun and low-carb way to enjoy it on the go.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 24 hours. Keep in mind that avocado tends to brown quickly, so enjoying it fresh is best to preserve its vibrant color and creamy texture.
Freezing
Freezing is not recommended for this High-Protein Avocado Chicken Salad with Egg Recipe since avocado’s texture changes and hard-boiled eggs can become rubbery after thawing. Fresh preparation is key to the best flavor and texture.
Reheating
This salad is best served chilled or at room temperature. If your chicken was refrigerated separately, you can warm it gently before assembling the salad, but avoid reheating the whole salad to maintain the freshness of the avocado and veggies.
FAQs
Can I use rotisserie chicken for this salad?
Absolutely! Rotisserie chicken is a convenient and flavorful shortcut that works perfectly well, saving you prep time without sacrificing taste.
How do I keep the avocado from browning?
To slow browning, toss the avocado with a bit of lemon juice right after dicing it, and avoid exposing it to air as much as possible by mixing quickly and storing in an airtight container if needed.
Is this salad suitable for meal prep?
Yes, but it’s best to prepare the ingredients separately and assemble the salad just before eating to keep the avocado fresh and the spinach crisp.
Can I add other vegetables or nuts?
Definitely! Feel free to add crunchy radishes, sliced bell peppers, or chopped walnuts for extra texture and flavor, personalizing the salad to your taste.
What makes this salad high-protein?
The combination of shredded chicken breast and chopped hard-boiled eggs gives this salad a great protein punch, ideal for muscle repair and keeping you full longer.
Final Thoughts
This High-Protein Avocado Chicken Salad with Egg Recipe is a delightful and nourishing meal that’s as easy as it is delicious. Its fresh ingredients, simple preparation, and impressive nutrition make it a recipe you’ll want to keep on repeat. Give it a try, and I promise you’ll fall in love with how satisfying healthy eating can be when done right!
Print
High-Protein Avocado Chicken Salad with Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A quick and nutritious High-Protein Avocado Chicken Salad featuring shredded chicken breast, hard-boiled eggs, creamy avocado, and fresh vegetables, tossed with a zesty olive oil and lemon dressing. Perfect for a healthy lunch rich in protein and healthy fats.
Ingredients
Salad Ingredients
- 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 Ingredients
- 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 in the salad.
- Chop the Eggs: Peel the hard-boiled eggs and chop them into small chunks, adding rich protein and creaminess to the salad.
- Prepare the Vegetables: Dice the avocado, cucumber, and halve the cherry tomatoes to create fresh, colorful components for the salad.
- 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 well combined and emulsified.
- Toss & Serve: Drizzle the dressing over the salad mixture and gently toss to coat all ingredients evenly without mashing the avocado.
- Enjoy: Serve the salad immediately for the freshest taste and texture. This dish is perfect for a quick, protein-packed meal.
Notes
- Use ripe but firm avocado to prevent mushiness in the salad.
- Hard boil the eggs in advance and refrigerate for convenience.
- Feel free to substitute olives with capers or omit for a milder flavor.
- Serve chilled or at room temperature based on preference.
- This salad can be wrapped in lettuce leaves for a low-carb alternative.
