Creamy, Protein-Packed, and Perfect for Meal Prep
This Avocado Egg Chicken Salad is a fresh, satisfying twist on the classic. Tender chicken, creamy avocado, and hard-boiled eggs come together with crisp vegetables and a light, flavorful dressing for a high-protein meal that’s perfect for lunch, dinner, or meal prep. It’s naturally filling, comes together in about 20 minutes, and is delicious served in sandwiches, wraps, lettuce cups, or with crackers. The avocado adds rich creaminess while the eggs provide extra protein, making this an easy recipe you’ll want to make again and again.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 0 minutes (using cooked chicken and boiled eggs)
- Total Time: 20 minutes
- Servings: 4
📝 Ingredients
- 3 cups cooked chicken breast, diced or shredded
- 2 hard-boiled eggs, chopped
- 1 large ripe avocado, diced
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 celery stalks, finely diced
- ¼ cup red onion, finely diced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon chopped fresh dill
- Optional garnish: sliced avocado, chopped parsley, or paprika
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Fork or whisk
- Silicone spatula or wooden spoon
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Dice or shred the cooked chicken and place it in a large mixing bowl.
- Peel and chop the hard-boiled eggs, then dice the avocado into bite-sized pieces.
- Add the eggs, avocado, celery, red onion, parsley, and dill (if using) to the bowl with the chicken.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth. 🥣
- Pour the dressing over the chicken mixture and gently fold everything together, being careful not to mash the avocado too much.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired. 🥑
- Serve immediately, or chill for 15–20 minutes before serving for even better flavor. Enjoy in sandwiches, wraps, lettuce cups, or over mixed greens. 🥗
💡 Pro Tips
- Toss the diced avocado with a little extra lemon juice to help slow browning.
- Rotisserie chicken makes this recipe quick and convenient.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to minimize avocado browning.
- Add chopped cucumber or diced bell pepper for extra crunch.
🌿 Variations
- Bacon-Free Ranch: Mix in a tablespoon of ranch seasoning for extra flavor.
- Spicy: Add diced jalapeño or a dash of hot sauce.
- Mediterranean: Stir in crumbled feta, chopped cucumber, and fresh dill.
- Low-Carb: Serve in lettuce wraps or stuffed into avocado halves.
❓FAQ
Can I make this ahead of time?
Yes, but it’s best enjoyed within 1–2 days because avocado naturally browns over time.
How do I keep the avocado from turning brown?
Fresh lemon juice helps slow oxidation, and storing the salad in an airtight container with plastic wrap pressed against the surface also helps.
Can I skip the mayonnaise?
Absolutely. Replace it with extra Greek yogurt or mash half of the avocado into the dressing for an even creamier texture.
What’s the best way to serve it?
It’s delicious on toasted bread, croissants, wraps, lettuce cups, crackers, or served over a fresh green salad.