Creamy Avocado Chicken Egg Salad Recipe You’ll Love

When you think of a culinary masterpiece that combines smooth, creamy avocado with tender chicken and flavorful eggs, you can’t help but imagine the delightful explosion of taste in each bite of avocado chicken egg salad. The vibrant colors and fresh ingredients make it not just a meal but a feast for the eyes, promising that you won’t just eat it—you’ll savor it.

I remember the first time I made this dish for a picnic. It was a sunny afternoon, and my friends were skeptical about the combination at first. But after one taste, they couldn’t stop raving about how delicious and refreshing it was! This avocado chicken egg salad is perfect for summer gatherings or any occasion where you want to impress without breaking a sweat.

I still chuckle when I think about my friend’s surprised face when he took his first bite—it was like watching someone discover ice cream for the first time!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cooked Chicken Breast: Shredded or diced, use leftover rotisserie chicken for quick preparation.

• Avocado: Choose ripe avocados that yield slightly when pressed; they’ll add creaminess.

• Hard-Boiled Eggs: Make sure they’re perfectly cooked for easy peeling; about 10 minutes in boiling water works well.

• Greek Yogurt: Use plain Greek yogurt for creaminess without excess calories; it’s a healthier alternative to mayonnaise.

• Lemon Juice: Freshly squeezed lemon juice brightens the flavors and prevents avocado browning.

• Dijon Mustard: Adds depth and tanginess; adjust according to your taste preferences.

• Fresh Herbs (like dill or parsley): Chopped finely, these herbs enhance freshness.

• Salt and Pepper: Essential seasonings to elevate all the flavors harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Avocado Chicken Egg Salad

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Chop your cooked chicken into bite-sized pieces and set them aside.

Boil the Eggs: Place eggs in a pot covered with cold water. Bring to a boil over medium heat; once boiling, cover and remove from heat for 10-12 minutes.

Mash the Avocado: In a mixing bowl, scoop out ripe avocados with a fork until creamy but still chunky. Add lemon juice immediately to prevent browning.

Add Remaining Ingredients: To the mashed avocado mixture, add shredded chicken, chopped hard-boiled eggs, Greek yogurt, Dijon mustard, salt, pepper, and your choice of fresh herbs.

Toss Everything Together: Gently fold all ingredients together until combined. Be careful not to mush everything too much; you want some texture!

Serve and Enjoy: Scoop the salad onto your favorite bread or lettuce leaves. Garnish with extra herbs if desired—then dig in!

This avocado chicken egg salad is simplicity at its finest—fresh ingredients coming together in perfect harmony! Enjoy every bite as you reminisce about those fun summer afternoons spent with friends.

Perfecting the Cooking Process

Start by poaching the chicken until it’s fully cooked, then chop while cooling. Meanwhile, prep your hard-boiled eggs to mix in later for that delightful creaminess.

Add Your Touch

Feel free to swap Greek yogurt for mayo for added tanginess, or toss in some diced celery for crunch. Experiment with spices like dill or paprika to elevate the flavor.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. For best texture, enjoy it cold rather than reheating—nobody likes rubbery chicken!

I remember making this dish for a picnic with friends, and they devoured it! Seeing them enjoy something I created filled me with joy and pride.

FAQ

What can I substitute if I don’t have avocado?

Try using mashed banana or hummus for a creamy alternative that adds flavor.

How long does this avocado chicken egg salad last?

It stays fresh in the fridge for about three days if stored correctly.

Can I make this salad ahead of time?

Absolutely! Prepare it a day before serving to let the flavors develop beautifully.

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Avocado Chicken Egg Salad

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• Author: Clara Rosewood
• Total Time: 27 minutes
• Yield: Serves 4

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Description

Avocado chicken egg salad is a refreshing and nutritious dish that seamlessly blends creamy avocados, tender chicken, and protein-packed hard-boiled eggs. Perfect for summer picnics or quick lunches, this versatile salad can be enjoyed on its own or as a filling in wraps and sandwiches. With vibrant colors and rich flavors, it promises to be a crowd-pleaser at any gathering.

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Ingredients

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• 2 cups cooked chicken breast, shredded
• 1 large ripe avocado
• 3 hard-boiled eggs, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp fresh herbs (e.g., dill or parsley), finely chopped
• Salt and pepper to taste

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Instructions

1. Gather all ingredients. Chop the cooked chicken into bite-sized pieces.
2. Boil the eggs in a pot of cold water for 10-12 minutes; then cool, peel, and chop.
3. In a mixing bowl, mash the avocado until creamy but chunky. Mix in lemon juice immediately.
4. Add chicken, chopped eggs, Greek yogurt, Dijon mustard, herbs, salt, and pepper to the mashed avocado.
5. Gently fold all ingredients together until combined.
6. Serve on bread or lettuce leaves and enjoy!

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 1g
• Sodium: 320mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 165mg