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Chicken Avocado Egg Salad

A creamy and flavorful dish combining tender chicken, creamy avocados, and protein-packed eggs, perfect for any meal.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 2 ripe avocados, mashed
  • 4 hard-boiled eggs, chopped
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Shred the cooked chicken into bite-sized pieces.
  2. Hard-boil the eggs, let them cool, and chop them into small chunks.
  3. Dice the red onion and chop the cilantro.
Mixing the Salad
  1. In a mixing bowl, mash the ripe avocados until creamy but still slightly chunky.
  2. Add the shredded chicken, chopped eggs, diced red onion, and chopped cilantro to the bowl with the mashed avocados.
  3. Squeeze in the lime juice, and sprinkle salt and pepper over the mixture.
  4. Gently fold all the ingredients together until well combined.
Final Touches
  1. Give your salad a taste and adjust the seasoning as necessary.
  2. Transfer the salad to a serving bowl or individual plates and enjoy it immediately.

Notes

Best enjoyed fresh. If storing, keep in an airtight container in the refrigerator for up to 2 days. Serve cold for best results.