Ultimate Chicken Avocado and Egg Salad Bowl: Fresh & Flavorful Recipe

Ingredients for Chicken Avocado and Egg Salad Bowl

• 2 boneless, skinless chicken breasts (about 12 oz total)
• 2 large eggs
• 1 ripe avocado, diced
• 4 cups mixed salad greens (e.g., romaine, baby spinach, arugula)
• ½ small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh cilantro or parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice (fresh)
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Prep & Cook Times

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

How to Make the Chicken Avocado and Egg Salad Bowl

1. Poaching or Pan-Searing the Chicken
   • Option A: Poaching
     • Place chicken in a saucepan and cover with water.
     • Season with a pinch of salt, bring to a gentle simmer, and cook 10–12 minutes until no longer pink.
     • Remove, rest 5 minutes, then slice.
   • Option B: Pan-Searing
     • Heat 1 tbsp olive oil over medium heat.
     • Season chicken with salt and pepper on both sides.
     • Cook 5–6 minutes per side until golden and the internal temperature reaches 165°F.
     • Let rest 5 minutes before slicing thinly.
2. Hard-Boiling the Eggs
   • Place eggs in a saucepan and cover with cold water by 1 inch.
   • Bring to a boil, cover, remove from heat, and let sit 10 minutes.
   • Transfer to an ice bath for 5 minutes, then peel and quarter.
   • For detailed timing and temperature tips, see this ultimate egg-boiling techniques overview.
     <a href=”https://www.thekitchn.com/egg-boiling-guide” target=”_blank”>ultimate egg boiling techniques</a>
3. Dicing the Avocado
   • Slice the avocado in half lengthwise, remove the pit, and scoop the flesh.
   • Dice into ½-inch cubes and toss immediately with a splash of lemon juice to prevent browning.
4. Preparing the Vegetables & Herbs
   • Halve cherry tomatoes.
   • Thinly slice red onion.
   • Chop cilantro or parsley finely.
5. Whisking the Lemon-Dijon Dressing
   • In a small bowl, whisk together:
     • 1 tbsp lemon juice
     • 1 tsp Dijon mustard
     • 1 tbsp olive oil
     • Pinch of salt & pepper
6. Assembling Your Chicken, Avocado, and Egg Salad Bowl
   • Divide mixed greens between two bowls.
   • Arrange sliced chicken, diced avocado, and egg quarters on top.
   • Scatter tomatoes, onion, and herbs.
   • Drizzle dressing evenly over each bowl.

Variations to Elevate Your Chicken Avocado and Egg Salad Bowl

• Spicy Sriracha Drizzle: Mix 1 tsp sriracha into the dressing for heat.
• Crunch Factor: Top with toasted pumpkin seeds, sliced almonds, or crispy tortilla strips.
• Grain Base: Serve over warm quinoa, farro, or brown rice for added heft.
• Mediterranean Twist: Swap parsley for mint, add kalamata olives, and use a red-wine vinaigrette.
• Herb Infusion: Stir chopped basil or dill into the dressing for extra aroma.

Serving Suggestions for Chicken Avocado and Egg Salad Bowl

• Family Style: Serve components in separate bowls for DIY assembly.
• On the Side: Pair with warm pita or crusty bread.
• Picnic Perfect: Pack in divided containers; keep avocado and dressing separate until serving.
• Brunch Menu: Offer alongside fruit salad and freshly squeezed juice for a balanced spread.

Storage

• Store components (chicken, eggs, dressing) separately for up to 2 days in airtight containers.
• Assemble just before serving to keep the avocado from browning.

Frequently Asked Questions

1. Can I use rotisserie chicken?
   Absolutely—shred about 2 cups of rotisserie chicken to save time.
2. What’s the best way to pack this salad for lunch?
   Layer greens first, then chicken and veggies. Store avocado and dressing separately until ready to eat.
3. Can I make the dressing in advance?
   Yes, whisk and refrigerate for up to 3 days. Re-whisk before serving.
4. How ripe should the avocado be?
   Look for a slight give when gently pressed—too soft and it’ll mush, too firm and it won’t be creamy.
5. Any dairy-free or vegan swaps?
   Omit eggs and chicken; add roasted chickpeas and tofu “egg” slices for a plant-based alternative.

Conclusion

With its colorful presentation, effortless assembly, and balanced flavors, the Chicken Avocado and Egg Salad Bowl is destined to become a go-to in your recipe collection. Remember to use quality ingredients, master the cooking methods, and personalize with your favorite variations. Whether you’re crafting a quick lunch or impressing at a gathering, this bowl brings fresh, vibrant flavors to every bite—no extra fuss required.

Enjoy!

Chicken, Avocado & Egg Salad Bowl Recipe

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• Author: Velma
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This Chicken, Avocado & Egg Salad Bowl is a protein-packed, nutrient-rich dish filled with juicy chicken breast, creamy avocado, perfectly boiled eggs, and crisp vegetables—served on a bed of greens with your choice of dressing. It’s quick to make, endlessly customizable, and naturally gluten-free and low in carbs.

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Ingredients

Scale 1x2x3x

For the Salad Bowl

• 2 cups mixed salad greens (romaine, arugula, spinach, etc.)
• 1 cooked chicken breast, sliced or cubed (grilled, poached, or rotisserie)
• 2 hard-boiled eggs, peeled and halved
• 1 avocado, sliced or cubed
• ½ cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ½ cucumber, sliced
• Optional: 2 tbsp crumbled feta or shredded cheddar
• Optional: 1 tbsp toasted seeds or nuts (sunflower seeds, almonds, etc.)

For the Dressing (choose one)

Simple Lemon-Olive Oil Vinaigrette:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• Salt & pepper, to taste

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Instructions

1. Cook the Chicken (if not using pre-cooked)
   • Season chicken breast with salt, pepper, and garlic powder.
   • Pan-sear in olive oil for 5–6 minutes per side until cooked through. Let rest, then slice.
2. Boil the Eggs
   • Place eggs in a saucepan, cover with water.
   • Bring to a boil, then reduce to a simmer for 9–10 minutes.
   • Transfer to ice water, peel, and halve.
3. Assemble the Bowl
   • Divide greens between two large bowls.
   • Top each with sliced chicken, egg halves, avocado, tomatoes, onion, and cucumber.
   • Sprinkle with cheese or seeds if using.
4. Add Dressing
   • Whisk dressing ingredients together and drizzle over salad just before serving.

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

Nutrition

• Serving Size: 2 servings
• Calories: 450 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 6 g
• Protein: 35 g