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Lunchtime got a major upgrade thanks to this hearty chicken and avocado salad. It’s loaded with good stuff—lots of greens, plenty of protein, and creamy avocado. Every forkful leaves you feeling great and filled up.
Whipped this up during a wild workweek when I just couldn't deal with a boring lunch. Now it’s my top tip for anyone sick of plain old midday meals.
Tasty Ingredients
- Cooked chicken breast: Lean protein that won’t leave you hungry—it supports your muscles, too
- Avocado: Creamy goodness with healthy fats that help your body use more vitamins
- Hard-boiled egg: Bumps up the protein and makes it extra rich
- Fresh tomatoes: Sweet, juicy, and full of good stuff for your heart
- Spinach: Piles on nutrients with barely any calories as the salad base
- Scallions: Adds gentle onion flavor without taking over every bite
- Cucumber: Crunchy and cool, plus lots of water to keep you hydrated
- Chopped olives: Salty, briny flavor with healthy fats for your heart
- Olive oil: Gives the dressing a fruity smoothness
- Fresh garlic: Bold aroma plus a little immune boost
- Lemon juice: Perks up the flavor and helps keep avocado bright
- Optional sesame oil: Brings a gentle, nutty twist to your dressing
Simple Step-by-Step Directions
- Dress and Season:
- Pour the dressing all over and lightly toss everything. Taste, then sprinkle in some salt if you need it. Salt makes flavors pop, but don’t overdo it.
- Create the Dressing:
- Mix olive oil with freshly squeezed lemon juice, a bit of finely chopped garlic, and sesame oil if you’re using it. Whisk till it looks blended and smooth.
- Finish with Aromatics and Seasonings:
- Top the bowl with sliced scallions and a good shake of black pepper. Scallions are mild, so they give a gentle oniony hint without stealing the show.
- Add Protein Elements:
- Scatter in your chunks of cooked chicken and the halved egg. This spreads the protein all over for a filling bite every time.
- Build the Salad Components:
- Drop in tomato pieces, cucumbers, olives, and sliced avocado around the bowl. You’ll get a fun mix of texture and color in every spoonful.
- Create the Foundation:
- Start with a leafy layer of spinach at the bottom. It soaks up dressing and keeps things light yet nourishing.
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I actually didn’t plan to put hard-boiled egg in the salad—it happened after I tossed in some leftover Easter eggs one year. Now I love that rich yolk and how it melts into the avocado for unbeatable creaminess.
Meal Prep Perfection
You can throw this salad together two days before you want it. Easy trick: stack spinach on the bottom, then put your proteins in next, and keep avocado separate until you’re ready to eat. Store the dressing by itself and mix it all up when hunger strikes. The greens won’t get soggy and your avocado stays green.
Smart Ingredient Swaps
No chicken breasts in the fridge? Grab some leftover rotisserie chicken, canned tuna, or even a handful of chickpeas if you want to skip the meat. Don’t have ripe avocados? A spoonful of Greek yogurt blended with olive oil does the trick for creaminess. Want a bolder base? Trade out spinach for baby kale or arugula for a peppery kick.
Serving Ideas
It fills you up on its own, but you can also team it up with toasted sourdough or a cold cup of gazpacho—perfect for warm days. For parties, spoon portions into mason jars for a fun grab-and-go style. It goes awesome with chilled Sauvignon Blanc or cucumber sparkling water, too.
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When you mix in Mediterranean flavors like these, eating clean feels both tasty and totally satisfying. Hope you love every forkful!
Frequently Asked Questions
- → How long can I store this avocado chicken bowl in the fridge?
If you keep the avocado whole until serving and stash the dressing on the side, everything but the avo will be good for about 3 days. For best flavor, eat up within 2 days once it’s all mixed.
- → Can I swap out chicken for a different protein?
You sure can. Tofu, grilled shrimp or even canned tuna all do the trick. Try turkey breast too. Just swap in about the same amount to keep that protein up.
- → Is this bowl okay if I’m keto?
Absolutely—it’s stacked with good fats from olive oil and avocado, and barely any carbs. Chicken and eggs pitch in for the protein, which keeps you fueled on keto.
- → What’s the easiest way to cook the chicken breast for this meal?
Simmer your chicken breasts in water for 10-12 minutes till they hit 165°F (74°C), or chop up leftover rotisserie chicken. You can also bake or grill the chicken with olive oil, salt, and pepper for more taste.
- → How can I punch up the flavor here?
Toss in some fresh dill, basil, or cilantro. If you want more zing, use feta or goat cheese, or heat it up with red pepper flakes or a shot of hot sauce. Try a dash of cumin or smoked paprika on your chicken too.
- → What can I put on the side if I want it even heartier?
Roasted sweet potatoes, quinoa, or grain-free bread on the side will fill you up even more. That way, it’s a great fit if you need some extra carbs for energy.