Description
A simple salad combining shredded chicken, hard-boiled eggs, and creamy avocado.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 4 large eggs, hard-boiled and chopped
- 1 ripe avocado, mashed
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
Instructions
- Place the shredded chicken and chopped eggs in a medium bowl.
- In a separate small bowl, mash the avocado until smooth.
- Add the Greek yogurt, lime juice, and Dijon mustard to the mashed avocado. Mix well until combined.
- Pour the avocado mixture over the chicken and eggs.
- Add the chopped celery and red onion to the bowl.
- Gently fold all ingredients together until everything is evenly coated.
- Season with salt and pepper to your preference.
- Serve immediately or chill before serving.
Notes
- For a smoother texture, you can blend the avocado mixture slightly before adding it to the chicken.
- Use leftover rotisserie chicken for quicker preparation.
- This salad keeps well in the refrigerator for up to three days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 4
- Protein: 35
- Cholesterol: 250
Keywords: avocado, chicken, egg salad, healthy salad, low carb, quick lunch