Avocado Egg Chicken Salad Recipe
Avocado Egg Chicken Salad Recipe reinvents lunch again, swapping tradition for plant-based confidence and creamy green goodness you deserve.
You mix vegan chicken, avocado, and egg-free magic, creating comfort food that somehow feels organized and nutritious today.
Avocado Egg Chicken Salad Recipe
This Avocado Egg Chicken Salad Recipe blends vegan chicken, creamy avocado, and egg-free ingredients into a satisfying plant-based salad.
Ingredients
Method
- Heat skillet with olive oil over medium heat.
- Cook vegan chicken strips for 5 minutes, then cool slightly.
- Mash avocado in mixing bowl using fork.
- Stir lemon juice, salt, and pepper into avocado.
- Add chopped celery and dill.
- Fold vegan egg substitute gently into mixture.
- Slice vegan chicken into small pieces.
- Add chicken to bowl.
- Mix until ingredients combine evenly.
- Taste and adjust seasoning if needed.
- Serve immediately or chill before serving.
Notes
Nutritional values (per serving)
Calories: 260Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 12g
Fiber: 6g
Protein: 20g
Vitamins and minerals (per serving)
Vitamin C: 18%Vitamin E: 20%
Folate: 22%
Potassium: 16%
Magnesium: 10%
Additional notes / tips
- Add chopped green onions for sharper flavor.
- Sprinkle paprika for color and warmth.
- Serve with toasted whole-grain bread.
- Chill briefly for better texture.
- Add cucumber for extra crunch.
