Daily Recipes

Chicken Avocado + Egg Salad – A QUICK Lunch Idea

Makes 3-4 servings


  • 1 lb. cooked chicken breast, shredded

  • OR 1 lb. grilled chicken breast, sliced

  • 3-4 hard-boiled eggs, quartered

  • 1 avocado, sliced

  • 4 medium tomatoes, sliced

  • 2 hearts of romaine, rinsed and separated

  • 2 Tbsp extra virgin olive oil

  • 1 Tbsp organic cider vinegar

  • sea salt & freshly cracked pepper, to your taste

  • Fresh lemon wedges for serving.


Arrange all the salad ingredients on a large platter. Add a sprinkle of sea salt and freshly cracked pepper. Drizzle with olive oil and and apple cider vinegar. Serve with fresh lemon wedges.

By @ Cleanfoodcrush

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