Description

Avocado Chicken Egg Salad is a creamy and nutritious dish that delights with its fresh flavors and satisfying texture. This vibrant salad combines ripe avocados, tender chicken, and hard-boiled eggs, all tossed in a zesty lemon dill dressing. Perfect for picnics, potlucks, or quick weekday lunches, this recipe serves as a versatile main or side dish. Enjoy it on its own, in a wrap, or as a dip with crunchy veggies for a delightful twist. With its quick preparation time and wholesome ingredients, this Avocado Chicken Egg Salad is sure to impress family and friends at any gathering.

Ingredients

Scale

4 hard-boiled eggs (diced)
12 to 16 ounces cooked chicken breasts (chopped or shredded)
2 ripe avocados (diced)
1 cup corn kernels
1 small red onion (chopped)
⅓ cup mayonnaise
⅓ cup sour cream
2 tablespoons fresh dill (chopped)
1½ tablespoons lemon juice
2 teaspoons Dijon mustard
Salt and pepper to taste

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Instructions

In a large mixing bowl, combine the diced eggs, chopped chicken, diced avocados, corn, and red onion. Gently toss to mix.
In a separate bowl, whisk together the mayonnaise, sour cream, dill, lemon juice, mustard, salt, and pepper until smooth.
Pour the dressing over the salad mixture and gently toss until everything is evenly coated.
Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld together.

Nutrition

Serving Size: Approximately ½ cup (120g)
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 5g
Protein: 19g
Cholesterol: 245mg