Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Here’s a SUPER quick, protein-packed, chopped salad recipe to use up any leftover roasted chicken (or turkey).

This dressing is light, creamy, & 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 it too!

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!

Makes 3-4 servings


  • 1 lb. cooked chicken breast, shredded

  • OR 1 lb. grilled chicken breast, sliced

  • 3-4 hard-boiled eggs, quartered

  • 1 avocado, sliced

  • 4 medium tomatoes, sliced

  • 2 hearts of romaine, rinsed and separated

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp organic cider vinegar

  • sea salt & freshly cracked pepper, to your taste

  • Fresh lemon wedges for serving.


Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper.

Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.