Fresh, filling, and nutrient-dense—loaded with juicy chicken, creamy avocado, soft-boiled eggs, chickpeas, crisp greens, and sweet cherry tomatoes. Perfect for weight loss, muscle gain, and quick clean eating.
Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side!
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Why You’ll Love It
- High protein to keep you full & support muscle
- Healthy fats from avocado & eggs
- Fiber-rich chickpeas and greens
- Ready in 20–25 minutes
- Great for meal prep or a fast lunch/dinner
Ingredients (Serves 2–3)
Protein & Produce
- 2 cups cooked chicken breast, grilled or roasted, sliced
- 2 ripe avocados, diced
- 3 large eggs, soft-boiled and halved
- 1 cup cooked chickpeas (rinsed & drained)
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- ¼ small red onion, thinly sliced (optional)
Simple Lemon Dressing
- 3 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice
- 1 tsp Dijon mustard (optional)
- 1 small garlic clove, finely grated (optional)
- Salt & black pepper, to taste
Optional Add-Ins
- Fresh herbs (parsley, cilantro, or basil)
- Chili flakes or cracked pepper
- Crumbled feta (small amount)
Instructions
- Soft-Boil the Eggs
Bring water to a boil, gently add eggs, cook 6½–7 minutes. Transfer to ice water, peel, and halve. - Prepare the Chicken
Season lightly with salt & pepper if needed. Slice or cube. - Make the Dressing
Whisk olive oil, lemon juice, Dijon, garlic, salt, and pepper until emulsified. - Assemble the Salad
In a large bowl, add greens, tomatoes, chickpeas, onion, and chicken.
Gently fold in avocado. - Finish
Drizzle dressing, toss lightly, and top with soft-boiled eggs and herbs.
Nutrition Information (Per Serving – Approx.)
- Calories: 420–480
- Protein: 35–40 g
- Carbs: 25–30 g
- Fat: 22–26 g
- Fiber: 9–11 g
(Values vary by portion size and add-ins.)
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Nut & Allergy Information
- Naturally nut-free
- Contains eggs
- Chickpeas are legumes (not nuts)
- Optional feta adds dairy
- Always check labels for cross-contamination if you have severe allergies
Tips & Variations
- Weight Loss: Use 1 avocado total and extra greens
- Muscle Gain: Add another cup of chicken or a scoop of quinoa
- Low-Carb/Keto: Skip chickpeas; add olives or cucumber
- Meal Prep: Store dressing separately; add avocado just before eating
- Flavor Boost: Toss chickpeas with paprika + olive oil and roast 10 minutes
Q & A
Q: Can I use rotisserie chicken?
Yes—remove skin and season lightly to control sodium.
Q: How long does it keep?
Up to 2 days refrigerated without avocado mixed in.
Q: Can I make it dairy-free?
Absolutely—skip feta and it’s fully dairy-free.
Q: Is this good post-workout?
Perfect—balanced protein, carbs, and healthy fats.
Q: Can I swap eggs?
Yes—use grilled tofu, extra chicken, or boiled lentils.
Final Bite
This High-Protein Chicken Avocado Salad is clean, satisfying, and endlessly customizable—ideal for anyone eating healthy without sacrificing flavor.
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- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
- Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze - May 25, 2026