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Chicken avocado and egg salad in a black bowl

Chicken, Avocado, and Egg Salad

Jami Powell
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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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Main Course, Salad
Cuisine American
Servings 2

Ingredients
  

Protein

  • 1 8oz. Chicken breast
  • 1 teaspoon Seasoning
  • 2 qty Eggs (boiled)

Salad

  • ½ head Romaine lettuce
  • ½ qty Avocado
  • ¼ teaspoon Parsley
  • ¼ teaspoon Salt (or to taste)
  • ¼ teaspoon Pepper (or to taste)

Dressing

  • 3 tablespoon Green goddess dressing

Instructions
 

Dressing

  • In a small bowl, whisk together the Green Goddess dressing ingredients. Set aside.

Protein

  • Preheat the oven to 375 degrees F. Place chicken breast between two pieces of plastic wrap. 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 for approximately 10 minutes, or until the chicken reaches a minimum internal temperature of 165 degrees F.
  • Remove and let rest for 5 minutes before slicing.
  • Cook eggs to a safe internal temperature of 160 F. *See food safety guidelines below

Salad

  • Wash lettuce and set it aside to drain in a colander.
  • Wash remaining produce and cut into small salad sized portions.
  • Assemble salad with all ingredients.
  • Drizzle prepared dressing on top.
  • Gently toss the salad and serve immediately.
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