Avocado and Boiled Egg Salad
This healthy and filling avocado boiled egg salad is packed with flavor and protein. It starts with crisp iceberg lettuce tossed in creamy ranch dressing, then layered with grilled chicken, sliced avocado, boiled eggs, cheddar cheese, olives, and cherry tomatoes. Perfect for a quick lunch, meal prep, or a light dinner — and ready in just minutes!
Equipment
- 1 Cutting board for chopping veggies and slicing eggs
- 1 Sharp knife to slice avocado, tomatoes, nd chicken
- 1 salad bowl for tossing lettuce and dressing
- 1 Small pan or grill to grill chicken
- 1 Medium pot to boil eggs
- 1 Slotted spoon to remove boiled eggs from water
- 1 Measuring spoons for dressing
Ingredients
1 cup iceberg lettuce, chopped
2 tbsp ranch dressing
½ avocado, sliced
1 boiled egg, cut in half
½ cup grilled chicken, sliced
2 tbsp cheddar cheese, julienned
1 tbsp grilled olives, sliced
2 cherry tomatoes, halved
2 pcs olives, slices
Salt and pepper to taste
Instructions
- In a salad bowl, toss chopped iceberg lettuce with ranch dressing until evenly coated.
- Arrange toppings over the lettuce:
- Place sliced avocado on the left side
- Add grilled chicken at the back
- Place julienned cheddar cheese in the center
- Position the boiled egg halves at the front
- Add sliced grilled olives to the right
- Place cherry tomato halves next to the olives
- Sprinkle with salt and pepper if desired.
- Serve immediately and enjoy!
Notes
• You can replace grilled chicken with tofu or boiled chickpeas for a vegetarian version.
• For a lighter option, use Greek yogurt instead of ranch dressing.
• Store the salad and toppings separately if prepping in advance to keep it fresh.
• Add nuts or seeds for extra crunch and protein.
• For a lighter option, use Greek yogurt instead of ranch dressing.
• Store the salad and toppings separately if prepping in advance to keep it fresh.
• Add nuts or seeds for extra crunch and protein.