Here’s a recipe for Chicken Avocado Egg Salad:
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 2 hard-boiled eggs, chopped
- 1 large avocado, peeled, pitted, and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 2 tbsp fresh cilantro or parsley, chopped
- 1/4 cup mayonnaise or Greek yogurt (optional for creaminess)
- Juice of 1/2 lemon (prevents avocado browning and adds freshness)
- Salt and pepper, to taste
Instructions:
- Prepare Ingredients: In a large mixing bowl, combine the cooked chicken, chopped hard-boiled eggs, diced avocado, red onion, celery, and cilantro or parsley.
- Add Creaminess: If you prefer a creamier salad, add the mayonnaise or Greek yogurt to the mixture.
- Season: Squeeze the lemon juice over the salad. Season with salt and pepper to taste.
- Toss and Serve: Gently toss all ingredients together until everything is well combined. Be careful not to mash the avocado too much.
- Serve: Serve the Chicken Avocado Egg Salad on its own, in lettuce wraps, over a bed of greens, or on toast.
Enjoy!