Description

This High-Protein Avocado Chicken Salad is your ultimate fuel bowl — packed with lean protein, healthy fats, and vibrant veggies. With juicy chicken, creamy avocado, and a zesty homemade dressing, it’s a refreshing low-carb meal that satisfies without weighing you down. Great for meal prep, lunch, or a light dinner!

Ingredients

For the Salad:
2 medium chicken breasts, skinless and boneless
2 ripe avocados, cubed
4 large eggs
1 small red onion, finely chopped
1 cup cherry tomatoes, halved
1 cup mixed greens (spinach, arugula, or blend)
1 cucumber, chopped

For the Dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper, to taste

Optional Garnishes:
Fresh herbs like cilantro, parsley, or basil
Lemon zest or a squeeze of lemon juice
Chili flakes for a spicy kick

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Instructions

Cook the Chicken:
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Add extra flavor with paprika, cumin, or garlic powder if desired.
Heat a skillet over medium heat and cook the chicken for about 6–7 minutes per side, or until golden brown and cooked through (internal temp should reach 165°F or 74°C).
Let rest, then shred or cube into bite-sized pieces.
Boil the Eggs:
Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 9–10 minutes.
Transfer to an ice bath, peel, and slice or quarter.
Prepare the Vegetables:
Cube the avocados and add them to a large mixing bowl.
Chop the cucumber, red onion, and halve the cherry tomatoes. Add to the bowl along with mixed greens.
Make the Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste.
Assemble the Salad:
Add the cooked chicken and eggs to the salad bowl.
Drizzle with the dressing and toss gently to combine, being careful not to mash the avocado.
Top with your favorite garnish—fresh herbs, lemon juice, or chili flakes.

Notes

For meal prep, store components separately and assemble before eating.
Substitute grilled tofu or chickpeas for a vegetarian option.
Use pre-cooked chicken or rotisserie chicken for faster prep.

Best served fresh but can be stored in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop, Assembly
Cuisine: American, Health-Focused