I’m serving an Egg And Chicken Salad with avocado that stays creamy, packs serious protein, and actually makes leftovers worth eating.
I adore this messy Egg And Chicken Salad because it hits like a snack and a meal at once. I love the creamy smack from 1 ripe avocado, diced paired with the bitey chunks of 3 large hard boiled eggs, chopped.
It’s my go-to when I want Salads High Protein without loafing around in the kitchen. And it’s loud, bright: cilantro, a hint of jalapeño, salt and pepper doing their thing.
I eat it straight from the bowl, on lettuce, with crackers, whatever. Bold, simple, unapologetic.
I keep coming back. No excuses.
My fridge always has a stash ready now.
Ingredients
- Canned chicken: easy protein, it’s flaky and keeps things simple.
- Hard boiled eggs: creamy yolks add richness and hearty bite.
- Ripe avocado: buttery texture, makes it feel indulgent but healthy.
- Mayonnaise: brings smoothness and binds everything together nicely.
- Dijon mustard: tangy kick that wakes up the whole salad.
- Red onion: sharp crunch and bright little flavor bursts.
- Celery: fresh crunch, keeps it from getting mushy.
- Lime juice: bright citrus zing, cuts the richness perfectly.
- Salt: essential seasoning, makes all the flavors pop.
- Black pepper: subtle heat and a little earthy bite.
- Cilantro: fresh herb lift, kinda cilantro or don’t vibe.
- Smoked paprika: warm smokiness, adds depth without overpowering.
- Jalapeño: optional heat, chops up nicely if you want spice.
- Olive oil: optional gloss and tiny fruity richness, silky finish.
Ingredient Quantities
- 1 can (12.5 oz) canned chicken, drained
- 3 large hard boiled eggs, chopped
- 1 ripe avocado, diced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons red onion, diced
- 1/3 cup celery, diced
- 1 tablespoon lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon smoked paprika
- 1 small jalapeño, seeds removed (optional)
- 1 teaspoon olive oil (optional)
How to Make this
1. Drain the canned chicken well and flake it with a fork into a medium bowl so there are no big clumps.
2. Chop the 3 hard boiled eggs and add them to the bowl with the chicken.
3. Dice the ripe avocado and add it in; you can mash a bit with a fork if you like it creamier, or leave chunks for texture.
4. Stir in 1/3 cup mayonnaise and 1 tablespoon Dijon mustard until everything is evenly coated.
5. Add 2 tablespoons diced red onion, 1/3 cup diced celery, 1 tablespoon lime juice, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika; mix gently so the avocado doesn’t turn to mush.
6. Chop 2 tablespoons fresh cilantro and fold it in, then add the small jalapeño if you want heat (remove seeds for milder flavor).
7. If the salad feels a bit thick, drizzle in 1 teaspoon olive oil and fold once or twice to loosen the mixture.
8. Taste and adjust seasoning if needed, more lime for brightness, more salt or pepper, or a pinch more paprika.
9. Chill for at least 15 minutes to let flavors marry, then serve on lettuce, low carb bread, crackers, or straight from the bowl.
Equipment Needed
1. Can opener for the canned chicken
2. Medium mixing bowl to combine everything
3. Fork to flake the chicken and mash the avocado a bit
4. Chef knife for chopping eggs, onion, celery, cilantro and jalapeño
5. Cutting board (use one for produce and another for the eggs if you want)
6. Measuring spoons and 1/3 cup measure for mayo and lime juice
7. Rubber spatula or wooden spoon to gently fold the salad
8. Fine mesh strainer or small colander to drain the canned chicken
FAQ
Avocado Chicken Egg Salad Recipe Substitutions and Variations
- Mayonnaise: Swap for plain Greek yogurt (same creaminess, fewer calories). If you want richer flavor mix half yogurt and half sour cream.
- Canned chicken: Use cooked shredded rotisserie chicken or leftover roasted chicken (same texture, fresher taste).
- Avoocado: Use mashed ripe banana squash or mashed peas if you’re out of avocado; both add creaminess but change the flavor a bit.
- Dijon mustard: Substitute yellow mustard or whole grain mustard for a milder or more textured tang. If you like spice, a little hot sauce works too.
Pro Tips
1. Drain that canned chicken extra good and even press it a little with paper towels before flaking it, otherwise the salad gets watery and soggy real quick.
2. Toss the avocado in last and coat the pieces with a tiny splash of lime juice so they dont turn brown while you finish everything else. If you want creamier, mash half and keep the other half chunky for texture.
3. Taste as you go, dont just add the salt at the end. A little more lime or salt can wake it up, and smoked paprika is easy to overdo so add it slow and taste.
4. If you want a cleaner crunch, chill the celery and onion first or soak them in ice water for 5 minutes; also let the whole salad rest in the fridge 15 to 30 minutes so the flavors actually mingle.
Avocado Chicken Egg Salad Recipe
I’m serving an Egg And Chicken Salad with avocado that stays creamy, packs serious protein, and actually makes leftovers worth eating.
4
servings
398
kcal
Equipment: 1. Can opener for the canned chicken
2. Medium mixing bowl to combine everything
3. Fork to flake the chicken and mash the avocado a bit
4. Chef knife for chopping eggs, onion, celery, cilantro and jalapeño
5. Cutting board (use one for produce and another for the eggs if you want)
6. Measuring spoons and 1/3 cup measure for mayo and lime juice
7. Rubber spatula or wooden spoon to gently fold the salad
8. Fine mesh strainer or small colander to drain the canned chicken
Ingredients
-
1 can (12.5 oz) canned chicken, drained
-
3 large hard boiled eggs, chopped
-
1 ripe avocado, diced
-
1/3 cup mayonnaise
-
1 tablespoon Dijon mustard
-
2 tablespoons red onion, diced
-
1/3 cup celery, diced
-
1 tablespoon lime juice
-
3/4 teaspoon salt
-
1/2 teaspoon black pepper
-
2 tablespoons fresh cilantro, chopped
-
1/2 teaspoon smoked paprika
-
1 small jalapeño, seeds removed (optional)
-
1 teaspoon olive oil (optional)
Directions
- Drain the canned chicken well and flake it with a fork into a medium bowl so there are no big clumps.
- Chop the 3 hard boiled eggs and add them to the bowl with the chicken.
- Dice the ripe avocado and add it in; you can mash a bit with a fork if you like it creamier, or leave chunks for texture.
- Stir in 1/3 cup mayonnaise and 1 tablespoon Dijon mustard until everything is evenly coated.
- Add 2 tablespoons diced red onion, 1/3 cup diced celery, 1 tablespoon lime juice, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika; mix gently so the avocado doesn't turn to mush.
- Chop 2 tablespoons fresh cilantro and fold it in, then add the small jalapeño if you want heat (remove seeds for milder flavor).
- If the salad feels a bit thick, drizzle in 1 teaspoon olive oil and fold once or twice to loosen the mixture.
- Taste and adjust seasoning if needed, more lime for brightness, more salt or pepper, or a pinch more paprika.
- Chill for at least 15 minutes to let flavors marry, then serve on lettuce, low carb bread, crackers, or straight from the bowl.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 4
- Calories: 398kcal
- Fat: 31.4g
- Saturated Fat: 6.3g
- Trans Fat: 0.05g
- Polyunsaturated: 3.8g
- Monounsaturated: 13.8g
- Cholesterol: 108mg
- Sodium: 1053mg
- Potassium: 411mg
- Carbohydrates: 4.3g
- Fiber: 2.8g
- Sugar: 0.6g
- Protein: 26.3g
- Vitamin A: 375IU
- Vitamin C: 6mg
- Calcium: 66mg
- Iron: 2mg
