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Chicken salad with eggs and avocado

Cut chicken in the cubes
Cut avocados in the cubes
Chopp eggs
Blend dressing with salad

Delicious and refreshing salad made of leftover fried or cooked chicken, blended with avocado bites, hard cooked egg and spring onions.

The combination of the chicken, avocado, egg, and onion is a classic flavor profile that is sure to please.

The addition of the mint and garlic dressing gives the salad a bright and flavorful kick.

TIPS

You can add some crumbled bacon if you want a more savory flavor

Time

15 min

Serve

4 persons

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INGREDIENTS

450 g (1 pound) leftover fried or cooked chicken

1 bunch of spring onions

1 big red onion

2 avocados

4 hard cooked eggs

Dressing:

2 dl (1 cup) mayonnaise

1 dl (1/2 cup) sour cream

2 cloves of garlic

½ bunch of mint

salt and pepper

RECIPE

Salad

1. Cut 450 g (1 pound) leftover fried or cooked chicken chicken in cubes

2. Trim and slice thinly 1 buch of spring onions, add to chicken

3. Chopp the red onion and blend with chicken and spring onions

4. Remove 2 avocados from skin and cut in cubes

5. Add avocado cubes to chicken and onions

6. Chopp 4 eggs and blend with chicken, avocados and onions

Dressing

7. Chopp 2 cloves of garlic

8. Pick leaves of mint and chopp

9. Blend 1 dl (1/2 cup) sour cream with 2 dl (1 cup) mayonnaise

10. Add chopped garlic and mint to mayonnaise mix and blend well

11. Season with salt and pepper

Sprinkle a little chopped onions on the salad and serve with a bit avocado on top

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