Description
A delicious and nutritious High-Protein Avocado Chicken Salad with Egg recipe that is perfect for a quick and satisfying meal. Packed with flavor and protein, this salad is versatile and can be enjoyed in various ways.
Ingredients
Scale
Main Salad Ingredients:
- 2 cups cooked chicken breast, chopped or shredded
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, peeled and diced
- 2 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 celery stalk, finely diced
- 2 tablespoons red onion, finely chopped
- Salt and black pepper to taste
Garnish:
- Fresh parsley or chives for garnish (optional)
Instructions
- Mix the Avocado Base: In a large mixing bowl, mash the avocado with lemon juice, Greek yogurt, Dijon mustard, and mayonnaise if using until mostly smooth.
- Combine Ingredients: Add the chopped chicken, hard-boiled eggs, celery, and red onion. Stir to combine until evenly coated.
- Season and Serve: Season with salt and pepper to taste. Serve immediately or chill for 30 minutes for enhanced flavor. Garnish with fresh herbs if desired. Serve in lettuce wraps, on whole grain toast, or in a bowl with greens.
Notes
- Use rotisserie chicken for convenience.
- To lower fat content, omit the mayonnaise and increase the Greek yogurt.
- This salad stores well in the fridge for up to 2 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 170mg
