If you’re craving something fresh, satisfying, and packed with muscle-fueling goodness, this High-Protein Avocado Chicken Salad with Egg Recipe is exactly what your lunch or dinner plate needs. It’s a vibrant medley of creamy avocado, tender shredded chicken, and protein-rich eggs, all tossed with crisp veggies and zesty lemon dressing. Every bite bursts with flavor and texture, making it one of my absolute favorite go-to meals when I want something wholesome yet exciting. Plus, it’s ridiculously simple to throw together, proving that healthy eating never has to be boring or complicated.
Ingredients You’ll Need
Gathering these straightforward, fresh ingredients is the first step toward creating a salad that’s not only bursting with nutrients but also vibrant in taste and texture. Each component plays a crucial role, from creamy avocado adding richness to lemon juice brightening the entire dish.
- Cooked chicken breast (6 oz shredded): The star protein that keeps you full and energized.
- Hard-boiled eggs (2, chopped): Creamy and protein-packed, enhancing both texture and nutrition.
- Avocado (1, diced): Adds luscious creaminess and healthy fats for satiety.
- Fresh spinach (1 cup): A leafy green base that offers iron and freshness.
- Cherry tomatoes (½ cup, halved): Juicy bursts of sweetness and vibrant color.
- Cucumber (½, diced): Cool crunchiness that refreshes every bite.
- Black olives (¼ cup, sliced): A salty, briny punch that elevates the overall flavor.
- Extra virgin olive oil (1 tablespoon): For smoothness and a subtle fruity undertone.
- Fresh lemon juice (1 tablespoon): Brightens the salad with its zesty tang.
- Salt (¼ teaspoon): Balances and enhances all the ingredients naturally.
- Black pepper (¼ teaspoon): Adds a mild gentle heat to finish.
How to Make High-Protein Avocado Chicken Salad with Egg Recipe
Step 1: Prepare the Ingredients
Start by shredding your cooked chicken breast into bite-sized pieces that will blend beautifully with the other salad ingredients. This step sets the foundation, ensuring each forkful delivers that satisfying protein punch.
Step 2: Chop the Eggs
Peel and chop your hard-boiled eggs into small chunks. The creamy texture of the eggs complements the shredded chicken perfectly, adding another layer of protein along with a luscious mouthfeel.
Step 3: Dice the Avocado and Veggies
Dice the avocado, cucumber, and cherry tomatoes into uniform pieces. This makes for an attractive presentation and guarantees that every bite combines creaminess, crunch, and a burst of juicy sweetness.
Step 4: Assemble the Salad
In a large mixing bowl, combine shredded chicken, chopped eggs, diced avocado, fresh spinach, cherry tomatoes, cucumber, and sliced black olives. Take a moment to appreciate the gorgeous colors coming together—this salad already looks divine.
Step 5: Make the Dressing
Whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper in a small bowl until fully emulsified. The simple dressing is the perfect complement, adding brightness and unifying the diverse flavors.
Step 6: Toss and Serve
Drizzle the dressing over the assembled salad and gently toss everything together, making sure each ingredient gets coated without mashing up the creamy avocado. Serve immediately for the best texture and zing.
How to Serve High-Protein Avocado Chicken Salad with Egg Recipe
Garnishes
Sprinkle some freshly chopped fresh herbs like parsley, cilantro, or chives on top for an herbaceous lift. A few cracked black pepper flakes or a light dusting of smoked paprika can also provide depth and visual appeal.
Side Dishes
This salad pairs wonderfully with crunchy whole-grain crackers, warm toasted pita bread, or a side of quinoa for an added dose of complex carbs. If you’re aiming for a light meal, a crisp veggie stick platter is perfect alongside.
Creative Ways to Present
Consider scooping the salad into ripe avocado halves to double down on avocado goodness or serve it as a filling inside whole-grain wraps for an on-the-go high-protein meal. You can also plate it atop a bed of mixed greens as a stunning centerpiece for your table.
Make Ahead and Storage
Storing Leftovers
Keep your leftover salad in an airtight container in the refrigerator for up to 2 days. Because avocado tends to oxidize and turn brown, you might want to squeeze a bit more lemon juice on top before sealing to maintain its vibrant color.
Freezing
This salad is not well-suited for freezing due to the creamy avocado and fresh veggies, which become watery and lose texture once thawed. It’s best to enjoy it fresh or stored chilled for a short period.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. If you prefer it slightly warmer, gently warm the chicken separately and then combine it with the chilled salad ingredients right before eating.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds flavor and convenience without compromising the protein content of the salad.
Is this salad suitable for meal prep?
Yes, you can prepare the ingredients in advance and store them separately, then quickly assemble before eating to keep everything fresh and vibrant.
Can I substitute the avocado with something else?
While avocado provides creaminess and healthy fats, you could use mashed chickpeas or a small amount of Greek yogurt for a different texture, but it won’t be quite the same.
How can I make this salad vegan or vegetarian?
To make a vegetarian version, skip the chicken and add extra eggs or chickpeas. For vegan, omit eggs and chicken, and add more plant-based protein like tofu or tempeh.
What makes this a “high-protein” salad?
The combination of chicken breast and eggs provides a significant protein boost, making this salad ideal for muscle recovery, satiety, and balanced nutrition.
Final Thoughts
Trust me when I say this High-Protein Avocado Chicken Salad with Egg Recipe will quickly become a beloved staple, whether you’re fueling after a workout or just craving something vibrant and satisfying. Its incredible mix of textures, flavors, and wholesome ingredients shines through with every bite. Give it a try soon — your taste buds and body will thank you.
Print
High-Protein Avocado Chicken Salad with Egg Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
A nutritious and flavorful high-protein avocado chicken salad with hard-boiled eggs, fresh vegetables, and a light lemon-olive oil dressing. Perfect for a healthy lunch or dinner that is quick to prepare and packed with wholesome ingredients.
Ingredients
Salad Ingredients
- 1 cooked chicken breast, shredded (about 6 oz)
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 cup fresh spinach
- ½ cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ cup black olives, sliced
Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Ingredients: Shred or chop the cooked chicken breast into bite-sized pieces.
- Chop the Eggs: Peel and chop the hard-boiled eggs into small chunks suitable for mixing.
- Dice the Vegetables: Dice the avocado, cucumber, and halve the cherry tomatoes to ensure even distribution in the salad.
- Assemble the Salad: In a large mixing bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach, halved cherry tomatoes, diced cucumber, and sliced black olives.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Toss and Serve: Drizzle the dressing over the salad and gently toss all ingredients to coat evenly with the dressing.
- Serve Immediately: Plate the salad and enjoy it fresh for optimal flavor and texture.
Notes
- Use cooked chicken breast leftover or freshly cooked for best flavor.
- Hard-boil eggs ahead of time for quick assembly.
- For a creamier texture, you can mash some of the avocado before mixing.
- This salad is best served fresh to prevent avocado browning.
- Feel free to add herbs like cilantro or parsley for extra freshness.
- Can be stored in an airtight container for up to one day in the refrigerator.
