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
Scale
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.
