Chicken Avocado Egg Salad.

This right here is a super quick, protein-packed chopped salad recipe. You can use up any leftover roast chicken or turkey and eggs.

The dressing is light, creamy and tangy.

Ingredients for 6 servings.

1.5 lb cooked chicken breast, diced.

6 large hard-boiled eggs, peeled and chopped.

1/2 cup finely chopped celery.

1/4 small red onion, thinly sliced.

2 small avocados, peeled, pitted and chopped.

1 cup plain Greek yoghurt.

2 tbsp extra virgin olive or avocado oil.

1 tbsp dijon mustard.

1 tsp apple cider vinegar.

Sea salt and freshly ground pepper, to taste about 1/8 tsp each.


In a small glass bowl, whisk your yoghurt with oil, mustard, vinegar, sea salt and pepper, taste test and adjust to your preference.

In a large serving bowl, add the chicken, avocado, celery, onion and eggs, pour your dressing over and gently toss to combine.

Season with sea salt to your taste, crack some fresh black pepper over.


Post Credits @styleandhealthyliving


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