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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.

Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • Vegan chicken strips — 2 cups
  • Ripe avocado — 2 medium
  • Vegan egg substitute cubed tofu seasoned with turmeric — 1 cup
  • Lemon juice — 1 tablespoon
  • Olive oil — 1 teaspoon
  • Celery chopped — ½ cup
  • Salt — ½ teaspoon
  • Black pepper — ¼ teaspoon
  • Fresh dill — 1 tablespoon

Method
 

  1. Heat skillet with olive oil over medium heat.
  2. Cook vegan chicken strips for 5 minutes, then cool slightly.
  3. Mash avocado in mixing bowl using fork.
  4. Stir lemon juice, salt, and pepper into avocado.
  5. Add chopped celery and dill.
  6. Fold vegan egg substitute gently into mixture.
  7. Slice vegan chicken into small pieces.
  8. Add chicken to bowl.
  9. Mix until ingredients combine evenly.
  10. Taste and adjust seasoning if needed.
  11. Serve immediately or chill before serving.

Notes

Nutritional values (per serving)

Calories: 260
Total 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.