Chicken Avocado Egg Salad
A creamy, high-protein chicken avocado egg salad made with simple ingredients in under 30 minutes. Perfect for quick lunches, meal prep, or low-carb dinners. Kid-friendly, gluten-free, and full of healthy fats—this easy recipe is a satisfying twist on the classic chicken 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.
Notizen
Substitute mayo with Greek yogurt for a tangier, lighter version.
To avoid browning, add avocado just before serving if prepping in advance.
Delicious served on toast, lettuce cups, or in sandwiches.
For extra flavor, stir in fresh herbs, a dash of hot sauce, or a pinch of paprika.
This salad is best enjoyed within 2–3 days.
Nährwerte
Calories: 340kcalCarbohydrates: 5gProtein: 28gFat: 22gSodium: 350mgFiber: 3gSugar: 1g
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