05/24/2026
The Ultimate Chicken, Egg, & Avocado Salad
Ingredients
The Base & Toppings
Chicken: 2 medium chicken breasts (pounded to even thickness).
Greens: 1 large head of Romaine lettuce, chopped into bite-sized pieces.
Eggs: 2–3 large eggs, hard-boiled and halved.
Avocado: 1 ripe avocado, sliced.
Herbs: 2 tbsp fresh chives, finely chopped.
Seasoning: Salt, cracked black pepper, and 1/2 tsp smoked paprika (for the chicken).
The Creamy Dressing
1/2 cup Greek yogurt (or mayo for extra richness).
1 tbsp Dijon mustard.
1 clove garlic, minced.
1 tbsp lemon juice.
2 tbsp grated Parmesan cheese.
Instructions
1. Prepare the Chicken
Season the chicken breasts with salt, pepper, and smoked paprika. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the chicken for about 5–6 minutes per side until the exterior is golden-brown and crispy. Let it rest for 5 minutes before slicing it into strips.
2. Boil the Eggs
Place eggs in a pot of cold water. Bring to a boil, then cover and remove from heat. Let sit for 9–10 minutes for a firm but creamy yolk. Plunge into ice water, peel, and slice.
3. Whisk the Dressing
In a small bowl, combine the yogurt, mustard, minced garlic, lemon juice, and Parmesan. If it’s too thick, add a teaspoon of water or olive oil until it reaches a drizzling consistency.
4. Assemble
Toss: In a large bowl, toss the Romaine lettuce with half of the dressing until lightly coated.
Layer: Arrange the sliced chicken, avocado wedges, and egg halves on top.
Finish: Drizzle the remaining dressing over the proteins. Sprinkle generously with fresh chives and extra cracked black pepper.
