Is there a better combination than avocado and eggs? Seriously! This Chicken, Avocado, and Egg Salad with Green Goddess dressing is incredibly tasty and has all the right ingredients to make you crave more and more. The herby, fresh flavor of the Green Goddess dressing adds another layer of goodness that will make your tastebuds happy!
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What Ingredients Will You Need?
- Chicken - Want a bit of spice? Add this delicious chipotle chicken seasoning.
- Lettuce - Romaine lettuce was used in this recipe.
- Egg
- Avocado
- Parsley
- Salt
- Pepper
Dressing
- Green goddess dressing
Note: Refer to the recipe card below for exact quantities.
Instructions
Instructions
Step One: Prepare the Dressing
There are several ways to prepare homemade salad dressings:
1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.
Homemade salad dressings are very easy to make if you keep some basic ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.
Step Two: Prepare the Protein
To prepare the chicken, first, preheat the oven to 375 degrees F. Next pound the chicken flat, then add seasoning. In a cast-iron skillet on medium-high heat, sear the chicken for 2-3 minutes on each side. Place the chicken into the oven and continue to cook until the chicken reaches a minimum internal temperature of 165 degrees F. Finally, remove and let rest for 5 minutes before slicing.
To prepare the eggs, place two cups of water into an Instant Pot. Place eggs on the wire rack (included) so that they are not immersed in water. Cover and cook on high for 6 minutes. Turn the valve to release the pressure when finished (quick release). Run eggs under cool water so they are ready to peel.
Step Three: Prepare Ingredients
Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.
Step Four: Assemble and Serve
Assemble the salad in layers with lettuce on the bottom, followed by fresh diced vegetables, and any additional cheeses, croutons, nuts, and/or seeds.
Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
How Should You Store This?
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
What Are Some Expert Tips?
For best results, soft-boiled eggs and ripe avocado should be prepared just before serving.
Buy pre-washed and ready-to-eat lettuce to save time.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Excess avocados can be used to make this family favorite Guacamole recipe.
In The Mood For a Similar Dish?
More lunch recipes you will love:
Frequently Asked Questions
Should you cut or tear lettuce?
Are avocados good for you?
📖 Recipe
Chicken, Avocado, and Jammy Egg Salad
Equipment
- Large Salad bowl
- Chef’s Knife
- Cutting board
- Saucepan
- Slotted spoon
Ingredients
- 3 cups romaine lettuce chopped
- 1-2 cooked chicken breasts shredded or sliced (grilled or baked)
- 1 ripe avocado sliced or diced
- 3 soft boiled pasteurized eggs halved (jammy yolk, cooked for 6-7 minutes)
- 2 tablespoons fresh parsley finely chopped
- salt and pepper to taste
- ¼ cup toasted sunflower seeds optional
Dressing
- ¼ cup Green Goddess dressing prepared
Instructions
- Wash and chop the romaine lettuce. Pat it dry with a paper towel to remove excess moisture and place it in a large salad bowl.
- If the chicken isn’t cooked yet, season it with salt and pepper, then grill or bake it until fully cooked (internal temperature of 165°F). Let it cool slightly before slicing or shredding.
- Bring a pot of water to a gentle boil. Carefully lower the pasteurized eggs into the water and cook for 6-7 minutes. The yolk is thick and jammy but not fully runny. The whites should be fully set, which reduces bacterial risks.
- Remove the eggs and place them in an ice water bath for 5 minutes before peeling. Slice the eggs in half.
- Top the romaine lettuce with sliced chicken, avocado, and halved jammy eggs. Sprinkle chopped parsley over the salad.
- Lightly season the salad with salt and pepper. Drizzle Green Goddess dressing over the top or serve it on the side for dipping.
Notes
Pregnant individuals, young children, elderly people, and those with weakened immune systems should avoid consuming eggs with runny yolks unless they are pasteurized. Storage Store any leftover components separately in airtight containers. Keep the lettuce, chicken, and eggs refrigerated for up to 3 days. Assemble fresh before serving. Freeze This dish is not freezer-friendly. Reheat To reheat chicken only, warm it gently in a skillet to retain moisture. Substitutions
- Chicken: Substitute with tofu or grilled shrimp for a different protein.
- Green Goddess dressing: Use ranch or a simple olive oil vinaigrette.
- Avocado: Replace with sliced cucumbers for a lighter crunch.
Nutrition
Important Food Safety Tips
Cook chicken to a minimum internal temperature of 165 °F (74 °C)
Cook eggs to a minimum internal temperature of 160 °F (71.1 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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