A fresh and protein-rich salad made with tender chicken, creamy avocado, and perfectly cooked eggs. This nourishing bowl is balanced with juicy tomatoes, crisp lettuce, and a light, lemony dressing—perfect for a wholesome lunch or light dinner.
Why You’ll Love This Recipe
- High in protein: A satisfying combination of chicken, eggs, and avocado keeps you full longer.
- Quick and simple: Ready in under 30 minutes with minimal prep.
- Versatile meal: Enjoy it as a salad, sandwich filling, or lettuce wrap.
- Naturally gluten-free: A clean option for anyone avoiding gluten.
- Customizable: Adjust ingredients or dressing to suit your taste and dietary needs.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups cooked chicken breast, shredded or diced
- 2 large eggs, hard-boiled and chopped
- 1 large avocado, sliced or diced
- 1 cup cherry tomatoes or 2 medium tomatoes, chopped
- 1 ½ cups romaine or butter lettuce leaves
- ¼ cup mayonnaise or Greek yogurt (for lighter option)
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or chives for garnish
Directions
- Cook and shred or dice the chicken breast. Let it cool to room temperature.
- Boil the eggs, peel, and cut them into quarters or slices.
- Arrange lettuce in a large bowl or on a serving platter as the salad base.
- Layer the chicken, chopped eggs, avocado slices, and tomatoes on top of the lettuce.
- In a separate bowl, whisk together the mayonnaise or Greek yogurt with lemon juice, salt, and pepper to create the dressing.
- Drizzle the dressing over the salad or serve it on the side.
- Garnish with chopped fresh herbs if desired. Serve immediately.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 320 kcal per serving
Variations
- No mayo version: Use Greek yogurt or mashed avocado as the dressing base.
- Add crunch: Toss in cucumber, celery, or sliced radish.
- Spicy kick: Add a pinch of cayenne pepper or chopped jalapeño.
- Make it a wrap: Serve in a tortilla or lettuce wrap for a portable meal.
- Vegetarian: Omit chicken and double the eggs or add chickpeas.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Avoid reheating: This is a chilled dish and not suitable for reheating.
- Avocado tip: To prevent browning, add a splash of lemon juice and cover tightly with plastic wrap.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great time-saving option and adds extra flavor.
Is this salad keto-friendly?
Yes, it’s low in carbs and high in healthy fats and protein, making it suitable for a keto diet.
What’s a good substitute for mayonnaise?
Plain Greek yogurt or mashed avocado are excellent lighter alternatives.
Can I make this ahead of time?
You can prep the ingredients in advance, but assemble just before serving to maintain freshness.
How do I prevent the avocado from browning?
Toss it with lemon juice and keep it covered tightly with plastic wrap until serving.
What’s the best way to cook the eggs?
Place eggs in boiling water and simmer for 9–10 minutes for firm yolks, then cool in ice water.
Can I use other greens instead of lettuce?
Yes, spinach, arugula, or mixed baby greens work well.
Is this salad good for meal prep?
Yes, but store the dressing and avocado separately until ready to eat.
Can I add cheese to this salad?
Yes, crumbled feta or shredded cheddar complements the ingredients nicely.
Can I use canned chicken?
Yes, drained canned chicken breast can be used in place of fresh, though the texture may differ slightly.
Conclusion
Creamy Chicken Avocado Egg Salad is a nourishing and satisfying dish that brings together protein-rich ingredients with vibrant, fresh produce. Whether you serve it as a salad, sandwich filling, or wrap, this simple yet flavorful recipe fits perfectly into any clean eating plan. Quick to make and easy to customize, it’s a reliable go-to for lunch, meal prep, or a wholesome dinner.
Print
Creamy Chicken Avocado Egg Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
A fresh and protein-rich salad made with tender chicken, creamy avocado, and perfectly cooked eggs. This nourishing bowl is balanced with juicy tomatoes, crisp lettuce, and a light, lemony dressing—perfect for a wholesome lunch or light dinner.
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 2 large eggs, hard-boiled and chopped
- 1 large avocado, sliced or diced
- 1 cup cherry tomatoes or 2 medium tomatoes, chopped
- 1 1/2 cups romaine or butter lettuce leaves
- 1/4 cup mayonnaise or Greek yogurt (for lighter option)
- 1 tbsp fresh lemon juice
- Salt and pepper, to taste
- Optional: fresh herbs like parsley or chives for garnish
Instructions
- Prepare the chicken breast by cooking, shredding, or dicing it. Let it cool.
- Boil the eggs, peel, and chop into quarters or slices.
- In a large salad bowl or serving platter, arrange the lettuce as the base.
- Top with chicken, eggs, avocado slices, and chopped tomatoes.
- In a small bowl, mix mayonnaise (or Greek yogurt) with lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and gently toss or leave layered for visual appeal.
- Garnish with fresh herbs, if desired, and serve immediately.
Notes
- Use rotisserie chicken for a quicker prep option.
- Substitute lemon juice with apple cider vinegar for a tangy twist.
- Serve in lettuce cups or wraps for a portable version.
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 210mg
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