Description
A delightful twist on classic chicken and egg salad, featuring creamy avocados and crunchy vegetables.
Ingredients
Scale
- 2 ripe avocados
- 2 cups cooked chicken, shredded
- 3 hard-boiled eggs, chopped
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Mash the avocados in a large bowl until smooth.
- Add the shredded chicken and chopped hard-boiled eggs to the mashed avocados.
- Mix in the diced red onion and celery.
- Stir in the mayonnaise and lemon juice, seasoning with salt and pepper to taste.
- Serve on crisp lettuce leaves, garnished with black pepper or herbs if desired.
Notes
Use perfectly ripe avocados for the best texture. Consider adding fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 186mg