Easy 10-Minute Healthy Lunch + Dinner Recipe//Avocado + Lemon Base//Coriander (Cilantro), Red Onion, Celery, Grapes (or Apple), Chicken, Eggs//Topped with Cajun Seasoning + Hot Sauce//Served with Tortilla Chips + Wraps
When I want something super quick, incredibly healthy, and supremely delicious for lunch or dinner, I make this Zesty Avocado Chicken + Egg Salad. It's a healthy invention that combines the best of chicken and egg salads, but with a fresh twist, packed with delicious veggies and flavours. This dish is a perfect blend of creamy avocado, protein-rich rotisserie chicken, and hearty hard-boiled eggs, all tossed with crunchy celery, red onion, fresh coriander (cilantro), and sweet grapes (or crisp apples if you prefer). The avocado base replaces the traditional mayo, adding a nutritious and satisfying twist. A sprinkle of Cajun seasoning and a dash of your favorite hot sauce elevate this salad to a new level of flavour.
Even though it's a salad, I eat it like a dip, scooping it up with tortilla chips or bite-sized pieces of the wrap. I also love putting a chip in the wrap before adding the salad—it's so good! For an extra boost of veggies and greens, you can serve it over a bed of greens. It’s meant to be served cold, so making extra for lunch the next day works perfectly.
This recipe is versatile and adaptable to what you have on hand. If you don’t have celery that day, use cucumber. If you’re out of grapes and apples, try some raisins. And if you don’t have chicken, you can use just eggs, or vice versa. Feel free to customize based on your available ingredients. It's so easy to make and absolutely delicious—you're going to love it!
Recipe:
Makes 1 individual portion (large)
Notes
I have given both rough and exact measurements in the ingredients list. If you feel like just throwing it together in 5 minutes like me, then follow the rough directions. If you want it to taste exactly how I make it, follow the gram and teaspoon measurements.
As mentioned in the foreword, this recipe is versatile and adaptable to what you have on hand. If you don’t have celery that day, use cucumber. If you’re out of grapes, you can use apples, or raisins. And use whatever leftover chicken you have on hand—it doesn’t have to be rotisserie, that’s just my favourite, and something that I usually have in the fridge. And if you don’t have chicken, you can use just eggs, or vice versa.
If you want extra veggies in your meal, just serve this salad on a bed of greens.
I specify the type of salt used, as different salts are more or less salty than others. If you don’t have the same kind of salt used, be mindful of this and adjust accordingly.
Ingredients
1/2 of an avocado (65 g)
1 tbsp + 2 tsp lemon juice
1/4 + 1/8 tsp salt (pink Himalayan)
Pepper to taste
Small handful of red onion, small dice (35 g)
Small handful of celery, small dice (40 g)
Small handful of grapes (or apple), sliced (60 g)
Small handful of coriander (cilantro), chopped (10 g)
1/2 of a rotisserie chicken breast (65 g)
2 hard-boiled eggs
To serve: cajun seasoning, hot sauce, tortilla chips, tortilla wraps
Instructions
In a medium bowl, mash the avocado. Stir in the lemon juice, salt, and pepper.
Add in the remaining ingredients. Combine.
Sprinkle some cajun seasoning on top, and drizzle over your favourite hot sauce. Mine (pictured) is called Mother In Law by Fury Hot Sauce.
Serve with tortilla chips. My favourite (pictured) are the blue corn chips by Neal Brothers. I also like to rip half of a flour tortilla, and use that as a vessel to enjoy the salad! I like some bites with just the chip, some with just the wrap, and some with both!
Enjoy!
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