Description
Avocado Chicken Egg Salad is creamy, fresh, and protein-rich with tender chicken, soft eggs, and ripe avocado. A simple lime dressing brings everything together into a smooth, slightly chunky and satisfying meal.
Ingredients
2 large chicken breasts, cooked and chopped
4 eggs, hard boiled and chopped
1 avocado, diced
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
juice of 1 lime
Instructions
1. Place eggs in a pot, cover with water, bring to a boil, then simmer for about 10 minutes before cooling, peeling, and chopping.
2. If chicken is not already cooked, cook it in a pan with olive oil, garlic powder, salt, and black pepper until fully done, then let it rest and chop into bite-sized pieces.
3. In a large bowl, combine chopped chicken and chopped eggs, mixing lightly.
4. Add diced avocado and keep pieces intact for texture.
5. Drizzle olive oil and fresh lime juice over the mixture, then season with salt and black pepper.
6. Gently mix until everything is coated and slightly creamy while keeping a chunky consistency.
7. Serve immediately or chill briefly for a firmer texture.
Notes
Use firm ripe avocado for best texture and appearance.
Let chicken cool before mixing to avoid softening the avocado.
Mix gently to keep a balanced chunky consistency instead of a mash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg
Keywords: Avocado Chicken Egg Salad, chicken egg avocado salad, protein avocado chicken salad, creamy avocado egg chicken