High-Protein Avocado Chicken Salad
This High-Protein Avocado Chicken Salad is a nutritious, satisfying, and quick meal that’s perfect for lunch or dinner. Packed with lean protein from chicken, healthy fats from avocado, and fiber from fresh vegetables, this salad is great for maintaining a balanced diet. Gluten-free, paleo, and customizable, it’s ideal for meal prepping and will keep you full without the heaviness of traditional salads.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 serving
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 oz / 100g chicken breast, cooked
- ½ avocado, large
- 1 egg, hard-boiled
- ⅓ cup tomatoes
- ½ cup spinach
- 1-2 scallions, thinly chopped
- 1 cucumber, chopped
- 1 tbsp chopped olives
- Dressing & Additions:
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
Instructions
- Start with a bed of spinach in a bowl, then layer the tomatoes, avocado, cucumber, olives, chicken, and egg on top.
- Sprinkle the chopped scallions and freshly ground black pepper over the salad.
- Prepare the dressing by mixing the olive oil, minced garlic, lemon juice, and sesame oil (if using).
- Pour the dressing over the salad, toss everything together, and add salt to taste.
Notes
- For a spicy twist, add sliced jalapeños, red pepper flakes, or a dash of hot sauce.
- Swap the protein for turkey, tuna, or shrimp for variety.
- Omit the chicken and egg for a vegan option, using chickpeas or tofu instead.
- This salad is best served fresh but can be stored for up to 3 days when the dressing is kept separate.
- To keep the avocado fresh, avoid peeling it until serving time, and store leftover avocado with a squeeze of lemon juice.