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
Units
Scale
- 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
