Name: Hearty Chicken Avocado & Tomato Salad with Sliced Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts, cooked and shredded/diced; 2 ripe avocados, diced; 1 pint cherry or grape tomatoes, halved; 4 large eggs, hard-boiled, peeled, and sliced; 4 cups mixed greens; ½ red onion, thinly sliced; ¼ cup fresh cilantro or parsley, chopped; ¼ cup extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove garlic, minced; ½ teaspoon dried oregano; Salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

1
If chicken is not pre-cooked, grill, pan-fry, or bake until cooked through (165°F/74°C). Shred or dice and set aside to cool.
2
Place eggs in a saucepan, cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 9-12 minutes. Transfer to an ice bath, then peel and slice.
3
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified for the dressing.
4
In a large salad bowl, combine mixed greens, cooked chicken, diced avocado, halved tomatoes, and sliced red onion.
5
Pour about half of the dressing over the salad ingredients and toss gently to coat.
6
Arrange the sliced hard-boiled eggs on top of the salad. Drizzle with remaining dressing and sprinkle with fresh cilantro or parsley.
7
Serve immediately for best freshness.

💡 Notes

For meal prep, keep dressing, avocado, and eggs separate until serving to maintain freshness and prevent browning. Store cooked chicken and chopped veggies in airtight containers for up to 3 days. Customize with other veggies like cucumber or bell peppers, or add a sprinkle of feta cheese.

Chicken Avocado Salad with Eggs & Tomatoes

Hearty Chicken Avocado & Tomato Salad with Sliced Eggs

📝 Ingredients

👩‍🍳 Instructions

💡 Notes

🥗 Nutrition (per serving)

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