There are few things more comforting than a chilled bowl of creamy, flavorful chicken avocado egg salad on a warm day or frankly, any day of the week when life gets busy and meals need to be quick, healthy, and satisfying. This recipe has become a staple in my kitchen, especially during spring picnics and back-to-school season when I need something hearty, kid-approved, and easy to make ahead.
I first discovered a version of this dish at a family potluck years ago. My aunt, who was always experimenting with healthy recipes that didn’t skimp on taste, showed up with a big bowl of what she simply called her “protein power salad.” The mix of tender shredded chicken, creamy avocado, and chopped boiled eggs immediately became a hit not just because it was delicious, but because it checked every box for a wholesome, filling meal.
Now, I’ve adapted her original creation into this weeknight-friendly, lunchbox-perfect chicken avocado egg salad recipe. Whether you’re meal prepping for the week, feeding a crowd, or just trying to clean out your fridge, this salad has your back.
What is Chicken Avocado Egg Salad?
Chicken avocado egg salad is a high-protein, low-carb salad that combines cooked chicken breast, ripe avocado, and hard-boiled eggs with a light, creamy dressing. It’s a versatile dish that can be served on its own, scooped into lettuce cups, piled on whole-grain toast, or stuffed into pita bread.
Think of it as a mash-up between classic chicken salad and egg salad, but with the heart-healthy addition of avocado, which adds richness without needing a ton of mayo.
Why You’ll Love This
This recipe is an all-around winner. It’s:
- Quick to prep – Ready in about 20 minutes if your eggs and chicken are pre-cooked.
- Kid-friendly – Even picky eaters love the creamy texture and mild flavor.
- Perfect for leftovers – Stays fresh and tasty for up to 3 days in the fridge.
- Customizable – Add herbs, spices, or even bacon for your own twist.
- Nutritious – Packed with protein, healthy fats, and essential nutrients.
Busy weeknights, school lunches, or even post-workout fuel this salad has a spot in every meal plan.
How to Make Chicken Avocado Egg Salad
Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 2 ripe avocados, peeled and diced
- 4 hard-boiled eggs, chopped
- 3 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice (or lime juice)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: chopped fresh parsley or dill for garnish
Step-by-Step Instructions
Step 1: Cook and prep your ingredients
If you haven’t already, cook your chicken by baking, poaching, or using leftover rotisserie. Let it cool and shred or chop it into bite-sized pieces. Boil your eggs (place them in cold water, bring to a boil, then simmer for 10 minutes), then peel and chop.
Step 2: Make the dressing
In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. You can use Greek yogurt instead of mayo for a tangier, lighter version.
Step 3: Combine everything
Gently fold in the chicken, chopped eggs, and avocado cubes. Stir until evenly coated in the dressing, being careful not to mash the avocado too much you want those creamy chunks to stay intact.
Step 4: Taste and adjust
Give it a quick taste test and adjust seasoning as needed. Add more lemon juice for brightness, or a dash of hot sauce for a kick.
Step 5: Chill (optional)
For best flavor, cover and refrigerate the salad for 30 minutes to let the flavors meld. But if you’re in a rush, it’s delicious straight from the bowl.
What to Serve With Chicken Avocado Egg Salad
This salad is ultra-versatile. Serve it:
- On toasted sourdough or multigrain bread for a hearty sandwich
- Inside lettuce wraps or collard greens for a low-carb option
- With crackers or veggie sticks as a dip
- Stuffed into halved avocados for a fun presentation
- Alongside fresh fruit or a simple side salad for a complete meal
Top Tips
For the best texture and flavor, use just-ripe avocados that are still a bit firm to the touch. Overripe avocados will turn the salad mushy and brown more quickly. Use cold chicken for a chilled salad, or serve warm if you’re eating it immediately after cooking.
If you’re prepping ahead, add the avocado just before serving to keep it fresh and green. A squeeze of extra lemon juice helps slow down oxidation.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The lemon juice helps keep the avocado from browning too quickly, but it’s best enjoyed within the first 48 hours for peak freshness.
This salad is not meant to be reheated, but you can warm the chicken slightly before mixing it in if you prefer it less chilled.
FAQs
Can I make this without mayo?
Yes! Substitute plain Greek yogurt or mashed avocado for a mayo-free version. The texture will still be creamy and satisfying.
Can I use canned chicken or rotisserie chicken?
Absolutely. Canned chicken works in a pinch, though it’s softer in texture. Rotisserie chicken adds great flavor and is a huge time-saver.
Is this salad keto-friendly?
Yes, it’s naturally low in carbs and high in healthy fats and protein perfect for keto or low-carb diets.
Can I add other veggies?
Definitely. Diced cucumber, celery, or red onion add crunch. Chopped tomatoes or bell peppers work too, just be mindful of extra moisture.
Can kids eat this?
Yes, it’s very kid-friendly! It’s creamy and mild, and you can easily adjust flavors to suit their tastes.
Conclusion
This chicken avocado egg salad recipe is one of those magical dishes that feels indulgent but is secretly healthy, easy enough for weeknights but elegant enough for brunch. Whether you’re packing it in a lunchbox, serving it at a potluck, or enjoying a quiet solo meal, it’s guaranteed to hit the spot.
It’s nourishing, simple, and endlessly adaptable exactly what every home cook needs in their back pocket. So grab a fork (or a spoon or a sandwich roll), and dig in. Your future self will thank you for making a big batch.
Let me know if you’d like a printable recipe card version or a version formatted for social sharing!
Chicken Avocado Egg Salad
Kochutensilien
- Large mixing bowl
- Sharp knife
- Cutting board
Zutaten
- 2 cups cooked chicken breast shredded or chopped
- 2 ripe avocados peeled and diced
- 4 hard-boiled eggs chopped
- 3 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice or lime juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped fresh parsley or dill for garnish
Anleitungen
- Prepare ingredients: Shred or chop cooked chicken. Boil eggs, peel, and chop. Dice avocados.
- Make dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Combine: Gently fold in chicken, eggs, and avocado until evenly coated in dressing. Be careful not to mash the avocado too much.
- Taste and adjust: Add extra lemon juice, salt, or seasoning if needed.
- Chill or serve immediately: You can refrigerate the salad for 30 minutes to let flavors meld or serve it fresh.