Avocado & Jammy Egg Salad Bowl with Shredded Chicken & Tomatoes
The Avocado & Jammy Egg Salad Bowl with Shredded Chicken & Tomatoes is a vibrant and nutritious dish that not only pleases the eye but also satisfies your taste buds. This delicious salad features creamy avocado, perfectly jammy eggs, and tender shredded chicken, all layered on a bed of fresh mixed greens. It’s an ideal meal for lunch or dinner, offering a delightful blend of flavors and textures while being quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 1
- Category: Main
- Method: Boiling, Assembling
- Cuisine: American
Ingredients
Scale
- 2 soft-boiled eggs
- 1 small avocado, sliced
- 1 cup mixed greens (e.g., romaine, baby kale)
- 1 cup shredded cooked chicken (rotisserie or grilled)
- 56 cherry tomatoes (roasted or fresh)
- Salt & black pepper to taste
- Optional: drizzle of balsamic glaze or olive oil
Instructions
- Cook the eggs in boiling water for 7 minutes, then transfer them to ice water for 2 minutes before peeling.
- In a large bowl, layer the mixed greens at the bottom.
- Add shredded chicken on top of the greens.
- Top with sliced avocado and cherry tomatoes.
- Halve the soft-boiled eggs and place them on top of the salad.
- Season with salt and pepper; drizzle with balsamic glaze or olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 370mg