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
Scale
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.
