High-Protein High-Fiber Egg Salad Recipe With Avocado & Chicken (9 Ingredients, 20 Minutes) High Protein Recipes High Fiber Recipes Lunch Meal Prep Recipes Salads Chicken Recipes Dinner Gluten-free

"Here’s a super quick, protein-packed, chopped salad recipe to use up any leftover roasted chicken (or turkey)," says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "This dressing is light, creamy and tangy, so it dresses up the simple ingredients perfectly! I really love the crunch of celery and onions in these types of salads, so go ahead and add more if you like. This salad is best eaten within 24 hours, so if you’re not serving it right away, then put it in the fridge and don’t forget about it!"

To make this high-fiber and high-protein recipe you will need the following wholesome ingredients: cooked chicken breast meat, hardboiled eggs, celery, red onion, avocados, Greek yogurt, extra-virgin olive oil or avocado oil, Dijon mustard and apple cider vinegar. Check out the health benefits of protein, the health benefits of fiber, the health benefits of eggs, the health benefits of Greek yogurt and the health benefits of avocado.

Serve this egg salad recipe with chicken and avocado for lunch or dinner with your favorite side dishes.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 1/2 pounds cooked chicken breast, diced
• 6 large hardboiled eggs, peeled and chopped
• 1/2 cup finely chopped celery
• 1/4 small red onion, thinly sliced
• 2 small avocados, peeled, pitted and chopped
• 1 cup plain Greek yogurt
• 2 tablespoons extra virgin olive or avocado oil
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar

Here's how to make it: 

1. In a small glass bowl, whisk the yogurt with oil, mustard and vinegar. Season with sea salt and pepper to taste. (Rachal uses about 1/8 teaspoon each.) Taste test and adjust to your preference.
2. In a large serving bowl add the chicken, avocado, celery, onion and eggs. Pour the dressing over and gently toss to combine. Season with sea salt to your taste and crack some fresh black pepper over top. Serve. Store the egg salad in an airtight container in the fridge.

Recipe and photo courtesy of Clean Food Crush®.

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