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–+ servings
Isabella

Avocado Chicken Egg Salad: A Creamy Delight to Try!

A creamy and delicious Avocado Chicken Egg Salad that combines shredded chicken, hard-boiled eggs, and a flavorful avocado dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 4 hard-boiled eggs chopped
  • 1 ripe avocado mashed
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped green onions
  • 1/4 cup diced celery

Method
 

  1. In a large mixing bowl, combine the shredded chicken and chopped hard-boiled eggs.
  2. In a separate bowl, mix together the mashed avocado, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
  3. Pour the avocado mixture over the chicken and eggs, and gently fold until everything is well combined.
  4. Add the chopped green onions and diced celery, and fold again to incorporate.
  5. Taste and adjust seasoning if necessary.
  6. Serve immediately on a bed of lettuce, in a sandwich, or in a wrap. For best flavor, chill in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 6gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 200mgSodium: 300mgFiber: 2gSugar: 1g

Notes

  • For a spicier kick, add diced jalapeños or a dash of hot sauce to the mixture.
  • Substitute the Greek yogurt with mayonnaise for a creamier texture or use avocado oil mayo for a healthier option.

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