Name: Mediterranean Chicken Avocado Salad with Jammy Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; 6 ounces mixed greens or romaine lettuce, washed and dried; 2 ripe avocados, pitted, peeled, and sliced; 1 pint cherry or grape tomatoes, halved; ¼ cup thinly sliced red onion; 4 large eggs; ¼ cup extra virgin olive oil (for dressing); 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon dried oregano; ½ teaspoon dried basil

👩‍🍳 Instructions

1
Pat chicken breasts dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until cooked through (165°F/74°C internal temperature). Remove, let rest 5-10 minutes, then slice.
2
Bring a pot of water to a rolling boil. Carefully lower eggs into the water. Cook for 6 ½ to 7 minutes for a jammy yolk. Immediately transfer to an ice bath for 5 minutes, then peel and slice.
3
In a large salad bowl, combine mixed greens, halved cherry tomatoes, and sliced red onion. Add sliced chicken and avocado.
4
For the dressing: In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, and dried basil. Season with salt and pepper to taste. Whisk until emulsified.
5
Just before serving, drizzle dressing over the salad and toss gently to coat. Arrange sliced eggs on top or alongside the salad and serve immediately.

💡 Notes

For best results, slice avocado and dress the salad just before serving. Leftover dressing can be stored in the fridge for up to a week. For easier egg peeling, use eggs that aren't super fresh and add a pinch of baking soda to the boiling water.

Mediterranean Chicken Avocado Salad with Jammy Eggs