This Chicken, Avocado, and Jammy Egg Salad is the perfect mix of creamy, savory, and fresh. Tender chicken, buttery avocado, and rich jammy eggs come together with a vibrant Green Goddess dressing for a salad that’s light, satisfying, and packed with flavor. One bite, and you’ll be hooked!
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
📖 Recipe
Chicken, Avocado, and Jammy Egg Salad
This Chicken, Avocado, and Jammy Egg Salad is the perfect mix of creamy, savory, and fresh. Tender chicken, buttery avocado, and rich jammy eggs come together with a vibrant Green Goddess dressing for a salad that’s light, satisfying, and packed with flavor. One bite, and you’ll be hooked!
Save Recipe
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
Note: High-Risk Groups
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
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
Calories: 268kcalCarbohydrates: 9gProtein: 19gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 166mgSodium: 219mgPotassium: 503mgFiber: 4gSugar: 4gVitamin A: 3509IUVitamin C: 9mgCalcium: 47mgIron: 2mg
Did you make this recipe?Tag @powell.family.cooking on Instagram
Comments
No Comments