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How To Make 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.
How To Make Chicken Avocado Egg Salad
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 yogurt.
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.
How To Make Chicken Avocado Egg Salad
INSTRUCTIONS.
In a small glass bowl, whisk your yogurt 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, and crack some fresh black pepper over.
Enjoy
How To Make Chicken Avocado Egg Salad
