High-Protein Avocado Chicken Salad with Egg Recipe
If you’re hunting for a lunch that’s bursting with flavor, loaded with nutrition, and absolutely effortless to make, the High-Protein Avocado Chicken Salad with Egg checks every box. Creamy avocado gives it a rich twist, while Greek yogurt and Dijon mustard offer a fresh, zippy bite. Chicken and eggs make it seriously satisfying, and a touch of red onion brings a gentle crunch. Whether you’re fueling up after a workout or looking for a light yet filling meal, this salad will quickly become a repeat favorite — it’s as vibrant on the plate as it is nourishing for your body.
Ingredients You’ll Need
The magic of High-Protein Avocado Chicken Salad with Egg lies not just in its irresistible taste, but also in its lineup of simple, everyday ingredients. Each component is hand-picked for its unique contribution, making the dish colorful, creamy, and packed with protein without any fuss.
- Cooked Chicken Breast (2 cups): Choose shredded or chopped for juicy texture and high-quality protein.
- Ripe Avocados (2): These add luscious creaminess and a boost of heart-healthy fats.
- Hard-Boiled Eggs (3): Chopped for an additional layer of protein and that classic egg salad comfort.
- Red Onion (1/4 cup, finely diced): For a sharp and vibrant crunch that livens up each bite.
- Plain Greek Yogurt (1/4 cup): Swaps out mayo for tangy richness and an extra punch of protein.
- Dijon Mustard (1 tablespoon): Brightens up the salad with a clean, savory zing.
- Lemon Juice (1 tablespoon): Brings acidity to balance the creamy ingredients and keeps the avocado fresh.
- Garlic Clove (1, minced): Adds a subtle, aromatic kick you’ll notice in every spoonful.
- Salt and Black Pepper (to taste): Essential for heightening all the flavors and seasoning to your preference.
- Optional: Chopped Parsley or Chives: These fresh herbs elevate the presentation and add a crisp, herbal finish.
How to Make High-Protein Avocado Chicken Salad with Egg
Step 1: Prep and Mash the Avocado Mixture
Start by adding your diced avocados, Greek yogurt, Dijon mustard, lemon juice, and minced garlic into a large mixing bowl. Use a fork to mash everything together, aiming for a consistency that’s mostly smooth but still has a few hearty chunks of avocado. This creates a base that’s delightfully creamy, but with enough texture to keep things interesting in every bite.
Step 2: Add Chicken, Eggs, and Onion
Next, gently fold in the cooked chicken, chopped hard-boiled eggs, and finely diced red onion. Take your time mixing — you want every ingredient to be evenly coated in that luscious avocado dressing, but you definitely don’t want to crush the eggs or overcrowd the texture. This step brings all the colors and textures together for a truly appealing salad.
Step 3: Season to Perfection
Season your High-Protein Avocado Chicken Salad with Egg with salt and black pepper to taste. Give it a good mix, then taste again! Sometimes a pinch more salt or a crack more pepper is exactly what it needs to make all the flavors pop. If you love fresh herbs, go ahead and add some chopped parsley or chives at this stage for an extra layer of freshness.
Step 4: Garnish and Serve
Transfer your salad to a serving platter or individual bowls, then sprinkle the top with a generous handful of fresh herbs if you like. If you’re not serving it immediately, a light press of plastic wrap directly onto the surface will help prevent the avocado from browning. Otherwise, it’s ready for you to dig in!
How to Serve High-Protein Avocado Chicken Salad with Egg
Garnishes
Give your High-Protein Avocado Chicken Salad with Egg a vibrant finish by sprinkling chopped parsley or chives over the top. Both add a pop of color and a subtle, garden-fresh note that complements the creamy base beautifully. For extra crunch, try a few toasted seeds or a light dusting of smoked paprika. A lemon wedge on the side invites an extra squeeze of brightness right before serving.
Side Dishes
Round out your meal with simple accompaniments like crisp lettuce leaves or whole-grain crackers for scooping. A tomato cucumber salad, a handful of baby greens, or a light cup of vegetable soup also make fantastic partners. For a heartier twist, pile the salad onto toasted sourdough or slide it into a pita pocket for an energizing lunch or picnic treat.
Creative Ways to Present
Take your High-Protein Avocado Chicken Salad with Egg to the next level by stuffing it into avocado halves for an eye-catching starter, or serving it in endive leaves for a handheld, party-friendly option. For a lunchbox win, pack it inside a wrap with fresh spinach or layer it in a vibrant mason jar. However you plate it, this salad always brings the wow-factor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any salad left (which, let’s be honest, is rare!), simply transfer it to an airtight container. Press a piece of plastic wrap directly onto the surface before sealing to keep the avocado from browning, then refrigerate. The flavors meld and deepen as it sits, making next-day lunches a breeze.
Freezing
Because avocados don’t freeze well and tend to become watery after thawing, it’s best to avoid freezing High-Protein Avocado Chicken Salad with Egg. For maximum freshness and flavor, enjoy this dish within two days of making it.
Reheating
This salad is honestly perfect cold or at room temperature, so there’s no need to reheat. In fact, warming it might affect the creamy texture of the avocado and Greek yogurt base. If you’d like, just let it soften out of the fridge for 5-10 minutes before serving.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut and adds a savory depth to the High-Protein Avocado Chicken Salad with Egg. Just remove the skin and shred or chop the meat as directed.
Is there a dairy-free option for the Greek yogurt?
Yes, you can substitute a thick, unsweetened non-dairy yogurt (like coconut or almond-based) for the Greek yogurt. This will keep the salad creamy without using any dairy products, perfect for those avoiding lactose.
What can I use instead of Dijon mustard?
If Dijon isn’t your favorite, feel free to use yellow mustard or spicy brown mustard for a slightly different flavor profile. Grainy mustard also works, adding both a punch and a bit of texture to your salad.
How can I adjust this recipe for extra crunch?
For even more texture, toss in some freshly chopped celery or cucumber. Sunflower seeds or toasted pumpkin seeds scattered on top right before serving can also give it a satisfying crunch.
Can I make this High-Protein Avocado Chicken Salad with Egg in advance?
Definitely! You can prepare all the ingredients in advance, but for the freshest look and flavor, mash the avocado just before serving. The finished salad holds up well for a day or two in the fridge, as long as it’s covered tightly.
Final Thoughts
If you’re ready to shake up your lunchtime routine, give High-Protein Avocado Chicken Salad with Egg a try. Its creamy texture, bold flavors, and powerhouse nutrition make it a delight that never feels like a compromise. Whip it up, dig in, and watch it win over everyone at your table!
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High-Protein Avocado Chicken Salad with Egg Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This High-Protein Avocado Chicken Salad with Egg is a delicious and nutritious dish that’s perfect for a satisfying meal. Creamy avocados, tender chicken, and hearty eggs come together with Greek yogurt and zesty flavors for a protein-packed salad that’s easy to make.
Ingredients
Chicken Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 2 ripe avocados, peeled and diced
- 3 hard-boiled eggs, chopped
- 1/4 cup red onion, finely diced
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and black pepper to taste
Optional Garnish:
- Chopped parsley or chives
Instructions
- In a large bowl, prepare the dressing: Combine avocados, Greek yogurt, Dijon mustard, lemon juice, and minced garlic. Mash lightly with a fork.
- Add remaining ingredients: Mix in shredded chicken, chopped eggs, and red onion. Gently combine until coated.
- Season and serve: Season with salt and pepper. Garnish with herbs if desired. Serve immediately or chill for up to 2 days.
Notes
- For added crunch, consider mixing in chopped celery or cucumber.
- This salad is versatile and can be enjoyed on its own, in lettuce wraps, or as a sandwich filling.
- Rotisserie chicken can be used for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 210 mg
