Avocado Chicken Salad: 5 Reasons You’ll Love This Delight

If you’re looking for a delicious, protein-packed meal that’s quick to whip up, let me introduce you to my favorite Avocado Chicken Salad! This dish is a creamy dream come true, combining tender shredded chicken and ripe avocados that just melt in your mouth. Not only is it incredibly tasty, but it also comes together in no time flat, making it perfect for busy weeknights or a refreshing lunch. Plus, you get a healthy dose of protein from the chicken and eggs if you choose to add them, along with the good fats from the avocados. Seriously, it’s a win-win! The vibrant colors from the fresh ingredients brighten up any table, and I guarantee it’ll be a hit whether you’re serving it at a picnic or just enjoying a quiet meal at home. Trust me, once you try this Avocado Chicken Salad, you’ll be making it on repeat!

Ingredients for Avocado Chicken Salad

To make this scrumptious Avocado Chicken Salad, gather the following ingredients:

• 2 large cooked chicken breasts, shredded or chopped
• 2 large avocados, peeled and diced into bite-sized pieces
• 1 cup corn, from 1 cooked cob, for that sweet crunch
• 6 oz lean beef, cooked and chopped (this adds a lovely depth of flavor)
• 1/4 cup chives, chopped, for a fresh bite
• 2 Tbsp dill, chopped, or to taste, because dill makes everything better!
• 2 hard-boiled eggs, optional, halved or quartered, for extra protein

• 3 Tbsp lemon juice, freshly squeezed, to brighten it all up
• 3 Tbsp extra virgin olive oil, for creaminess and richness
• 1 tsp sea salt, or to taste, because seasoning is key
• 1/8 tsp black pepper, just a pinch for a little kick

How to Prepare Avocado Chicken Salad

Making this Avocado Chicken Salad is a breeze! Just follow these simple steps, and you’ll have a delicious, healthy meal ready in no time. First, gather all your ingredients and set yourself up for success. You’ll want a large mixing bowl to combine everything and a small bowl for your dressing. Ready? Let’s dive in!

Step-by-Step Instructions

Start by dicing or shredding the cooked chicken breasts and adding them to your large mixing bowl. Next, take those beautiful avocados, slice them into bite-sized pieces, and gently fold them in with the chicken. You want to keep those creamy chunks intact, so be gentle!

Now, add in the cooked corn, chopped chives, and dill. In a separate small bowl, whisk together the lemon juice, olive oil, sea salt, and black pepper to make your dressing. Once it’s well combined, drizzle it over the salad. This is where the magic happens—toss everything together until it’s well coated, but again, be careful not to mush those avocados!

If you’re adding hard-boiled eggs, place them on top, and voila! You’ve got yourself a stunning Avocado Chicken Salad that’s as tasty as it is beautiful. Serve right away or let it chill in the fridge for about 15 minutes to let those flavors meld. Enjoy!

Why You’ll Love This Recipe

This Avocado Chicken Salad is a total game-changer and here’s why you’ll fall in love with it:

• Quick to prepare: You can whip this up in just 25 minutes, making it perfect for busy days!
• Packed with nutrients: It’s loaded with protein from the chicken and eggs, plus healthy fats from the avocados.
• Flavor explosion: The combination of creamy avocados, zesty lemon, and fresh herbs creates a taste that’s out of this world.
• Versatile: Enjoy it on its own, in a sandwich, or as a topping for a crisp bed of greens.
• Meal prep friendly: Make it ahead of time, and it stays fresh in the fridge for days!

Tips for Success

To nail this Avocado Chicken Salad, keep these pro tips in mind:

• Choose ripe avocados: Make sure your avocados are perfectly ripe for that creamy texture. Gently press them; if they yield slightly, they’re ready to go!
• Season gradually: Taste as you go! Add salt and pepper little by little to ensure you don’t over-season.
• Gentle mixing: When combining ingredients, fold rather than stir to keep those avocado chunks intact and beautiful.
• Chill for flavor: Let your salad sit in the fridge for 15-30 minutes before serving; this helps all those delicious flavors meld together.

Nutritional Information

Here’s the estimated nutritional breakdown for one serving of this delightful Avocado Chicken Salad. Keep in mind that these values are approximate and can vary based on the specific ingredients you use:

• Calories: 324
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Protein: 26g
• Carbohydrates: 12g
• Fiber: 5g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 150mg

This salad is not only delicious but also a fantastic source of protein and healthy fats to keep you feeling satisfied!

FAQ Section

Got questions about my Avocado Chicken Salad? No worries, I’ve got you covered! Here are some common inquiries:

• Can I use leftover chicken? Absolutely! This recipe is perfect for using up leftover rotisserie or grilled chicken. Just shred it and toss it in!
• What if I don’t have chives? If chives aren’t available, you can substitute them with green onions or finely chopped red onion for a bit of zing.
• How long will this salad last in the fridge? It’s best enjoyed fresh, but it can last about 3-4 days in the fridge. Just be sure to store it in an airtight container!
• Can I make this salad vegan? Sure! Replace the chicken with chickpeas or tofu and skip the eggs for a delicious vegan version.
• What can I serve with this salad? This Avocado Chicken Salad is great on its own, but it also pairs beautifully with whole grain crackers, in a wrap, or on a bed of greens!

Storage & Reheating Instructions

Storing your leftover Avocado Chicken Salad is super easy! Just transfer it to an airtight container and press a piece of plastic wrap directly onto the surface of the salad to minimize browning from the avocado. It’ll keep fresh in the fridge for about 3-4 days. When you’re ready to enjoy it again, you can serve it cold straight from the fridge, or if you prefer a warm twist, gently heat it in the microwave for about 30 seconds. Just be careful not to overheat, or you might end up with mushy avocados. Trust me, it’s all about that creamy goodness remaining intact!

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