Description
A quick and nutritious high-protein chicken salad featuring creamy avocado, hard-boiled eggs, and fresh vegetables, tossed in a light olive oil and lemon dressing. Perfect for a wholesome lunch or light dinner, packed with protein and healthy fats.
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 Ingredients
- 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, ensuring even texture for the salad.
- Prepare the Eggs: Peel the hard-boiled eggs and chop them roughly to add protein and richness to the salad.
- Dice the Vegetables: Dice the avocado, cucumber, and halve the cherry tomatoes to create fresh, colorful layers in the salad.
- Assemble the Salad: In a large bowl, combine the shredded chicken, chopped eggs, diced avocado, fresh spinach, cherry tomatoes, cucumber, and sliced black olives for a nutrient-rich base.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, salt, and black pepper to create a light and tangy dressing.
- Toss & Serve: Drizzle the dressing evenly over the salad ingredients and toss gently to coat all components without mashing the avocado.
- Serve immediately: Plate the salad promptly to enjoy the freshness of all ingredients and the creamy texture of avocado with every bite.
Notes
- Use freshly cooked or leftover chicken breast for convenience.
- To save time, hard boil eggs in advance or buy pre-cooked ones.
- Customize the salad by adding nuts or seeds for extra crunch if desired.
- This salad is best served immediately to retain avocado’s fresh color and texture.
- For a lower sodium version, reduce or omit the added salt.
