Chicken, avocado & egg salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad / Lunch
Serves: 2
Ingredients
  • 2 boneless chicken breasts (about 300 g)
  • 1 avocado
  • 3 eggs, hard-boiled
  • 10-12 cherry tomatoes
  • green salad mix (lettuce, rocket salad, lamb's lettuce)
  • handful pumpkin seeds (optional)
  • salt, pepper, olive oil, lemon for seasoning
Preparation
  1. Preheat oven to 200 C (390 F) and line a small baking tray with parchment paper.
  2. Brush the chicken breasts with olive oil and season with salt and pepper.
  3. Roast them in the oven for about 30 min or until well roasted. Remove from the oven and set aside to cool. When cooled, cut the chicken in cubes.
  4. Boil the eggs and let them cool before cutting.
  5. Cut the avocado in cubes and drizzle it with lemon juice (this will prevent it from turning ugly brown color).
  6. Cut the cherry tomatoes in half.
  7. In a large mixing bowl put the green salad of your choice (lettuce, rocket salad, lamb's lettuce), roasted chicken cut in cubes, sliced avocado, hard-boiled eggs, cherry tomatoes and a handful of pumpkin (or other) seeds. Drizzle with extra-virgin olive oil and season with salt & pepper as per taste. Serve and enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/03/chicken-avocado-egg-salad/