Grilled Chicken Avocado Egg Salad Bowl with Cherry Tomatoes & Red Onion

Prep Time: 15 minutes   |   Cook Time: 15 minutes   |   Total Time: 30 minutes   |   Servings: 4

Introduction

Chicken avocado egg salad is a hearty yet fresh bowl packed with lean protein, healthy fats, and crisp vegetables. This version combines smoky grilled chicken, creamy avocado slices, and perfectly boiled eggs over a bed of greens with juicy cherry tomatoes and sharp red onion. The balance of warm chicken, silky egg yolks, and cool, crunchy vegetables creates a satisfying contrast in every bite. Finished with a light lemon-olive oil dressing, this salad works beautifully for lunch, dinner, or meal prep. For best results, let the grilled chicken rest before slicing to keep it tender and juicy.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon salt (6 g), divided
• 1/2 teaspoon black pepper (2 g)
• 1 teaspoon paprika (3 g)
• 4 large eggs
• 4 cups mixed greens or romaine (120 g)
• 1 large ripe avocado, sliced
• 1 cup cherry tomatoes, halved (150 g)
• 1/4 red onion, thinly sliced (40 g)
• 3 tablespoons extra virgin olive oil (45 ml, for dressing)
• 2 tablespoons fresh lemon juice (30 ml)
• 1 tablespoon fresh parsley, chopped (optional)

Step-by-Step Instructions

1. Boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer for 8–9 minutes for slightly soft centers or 10 minutes for fully set yolks. Transfer to ice water, cool, peel, and slice.
2. Season the chicken: Pat chicken dry and rub with olive oil, half the salt, pepper, and paprika.
3. Grill the chicken: Preheat grill or grill pan to medium-high (about 400°F / 200°C). Cook chicken 5–6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
4. Prepare the dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, remaining salt, and parsley until lightly emulsified.
5. Assemble the salad: Divide mixed greens into bowls. Top with sliced grilled chicken, avocado, cherry tomatoes, red onion, and sliced eggs.
6. Dress and serve: Drizzle lemon dressing over the bowl and serve immediately while the chicken is slightly warm and the vegetables are crisp.

FAQs

Q1: Can I use rotisserie chicken instead of grilling?
Yes, shredded rotisserie chicken is a convenient substitute and works perfectly in this bowl.

Q2: How do I keep avocado from browning?
Lightly toss avocado slices in lemon juice before adding them to the salad.

Q3: Can chicken avocado egg salad be made ahead?
You can prep ingredients separately in advance, but assemble and add dressing just before serving for best freshness.

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