Description
A creamy and flavorful avocado chicken salad packed with protein and fresh ingredients.
Ingredients
Scale
- 2 large cooked chicken breasts, shredded or chopped
- 2 large avocados
- 1 cup corn, from 1 cooked cob
- 6 oz lean beef, cooked and chopped
- 1/4 cup chives, chopped
- 2 Tbsp dill, chopped, or to taste
- 2 hard-boiled eggs, optional, halved or quartered
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp extra virgin olive oil
- 1 tsp sea salt, or to taste
- 1/8 tsp black pepper
Instructions
- Dice or shred the cooked chicken and place it in a large mixing bowl.
- Peel and pit the avocados, slice them into bite-sized pieces, and add to the bowl.
- Add cooked corn, chopped chives, and dill to the bowl.
- In a small bowl, combine the dressing ingredients and stir to mix.
- Drizzle the dressing over the salad and toss to combine. Serve with hard-boiled eggs if desired.
Notes
- Use rotisserie chicken, cook your own chicken breast, or use well-drained canned chicken.
- For a healthier salad, use uncured turkey bacon.
- Make-ahead: Mix all ingredients except avocado and eggs, refrigerate, and add avocado and eggs before serving.
- To store leftovers, cover with plastic wrap touching the top of the salad to slow browning. Store in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 150mg
Keywords: Avocado Chicken Salad, Healthy Salad, Chicken Salad Recipe