Avocado Chickpea Chicken Salad with Boiled Eggs
A vibrant and hearty salad combining creamy avocado, protein-rich chickpeas, tender chicken, and jammy boiled eggs, perfect for a refreshing meal.
Servings 2 servings
Calories 450kcal
Ingredients
Base Ingredients
- 1 cup romaine lettuce, chopped Crisp, dark green leaves for crunch and nutrients.
- 1/2 unit avocado, sliced Hass avocados are best; let them ripen for peak flavor.
- 1/2 cup cooked chickpeas Use canned chickpeas, rinsed well, for convenience.
- 1/2 cup shredded cooked chicken breast Rotisserie chicken makes this easy.
- 4-5 units cherry tomatoes, halved Choose ripe, sweet ones; grape tomatoes work too.
- 1-2 units boiled eggs, sliced For jammy eggs, boil for 7-8 minutes.
Dressing and Seasoning
- 1 tbsp olive oil Extra virgin for maximum flavor.
- 1 tsp lemon juice or apple cider vinegar Fresh lemon adds brightness; use vinegar in a pinch.
- Salt, pepper, and chopped parsley to taste Don’t skip the parsley for an added pop.
Instructions
Preparation
- Scatter your chopped romaine evenly onto a plate or a roomy bowl.
- Nestle the chickpeas, cherry tomatoes, avocado slices, shredded chicken, and boiled egg slices in sections over the lettuce.
- Drizzle with olive oil and lemon juice, sprinkle with salt, pepper, and chopped parsley.
- Serve immediately for the freshest experience.
Notes
Keep dressing separate if prepping ahead, and add avocado just before serving to maintain freshness. For the best avocado, slice it right before serving and squeeze lemon juice to prevent browning.
