Easy 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.


  1. Arrange all the salad ingredients on a large platter.
  2. Add a sprinkle of sea salt and freshly cracked pepper.
  3. Drizzle with olive oil and and apple cider vinegar.
  4. Serve with fresh lemon wedges.
READ MORE  Granny’s Cocoa Cream Pie


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