Description
This high-protein avocado chicken salad combines tender chicken breast, creamy avocado, hard-boiled egg, and fresh vegetables tossed in a zesty lemon-garlic dressing. It’s quick, nutritious, and perfect for lunch, dinner, or meal prep.
Ingredients
Units
Scale
- 4 oz 100g cooked chicken breast
- 1/2 large avocado
- 1 hard-boiled egg
- 1/3 cup tomatoes (cherry or diced)
- 1/2 cup spinach leaves
- 1 -2 scallions (thinly chopped)
- 1 cucumber (chopped)
- 1 tbsp chopped olives
- 1 tbsp olive oil
- 1 clove garlic (minced)
- 1 tbsp lemon juice
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
Instructions
- Start with a bed of spinach in your serving bowl.
- Arrange tomatoes, avocado slices, cucumber, olives, chicken breast, and hard-boiled egg over the greens.
- Sprinkle scallions and freshly ground black pepper on top.
- In a small bowl, whisk together olive oil, minced garlic, lemon juice, and sesame oil (if using).
- Drizzle the dressing over the salad, toss gently, and season with salt to taste.
Notes
- Swap chicken for tofu or chickpeas for a vegetarian version.
- Use rotisserie chicken for a quick prep option.
- Keep dressing separate if meal-prepping to avoid sogginess.
Nutrition
- Calories: 419
