Chicken Avocado Salad
Chicken avocado salad made with chicken breast, egg, avocado, sweet corn, and mayonnaise, then finished with crushed Doritos for added crunch. This recipe works well as a filling lunch or quick high-protein meal.
Ingredients
- 85 g Chicken breast (raw)
- 1 pcs Egg
- 85 g Avocado
- 80 g Canned sweet corn
- 25 g Mayonnaise
- 5 g Doritos chips
Optional
- 1 pc Fresh cucumber
Method
Place the chicken breast in a pan or saucepan and cook until fully cooked through. Let it cool slightly, then chop into bite-sized pieces.
Place the egg in a small saucepan, cover with water, and bring to a boil. Cook for 10 minutes, then transfer to cold water and let cool slightly. Peel and chop the egg.
Cut the avocado into small pieces.
Add the chicken breast, egg, avocado, canned sweet corn, cucumber (optional), and mayonnaise to a bowl. Mix until combined.
Transfer the salad to a serving bowl and top with the crushed Doritos chips.
Serve immediately.
Notes
The Doritos chips are best added just before serving to keep their crunch. Homemade or store-bought mayonnaise can be used, but the flavor and macros may vary slightly. The salad can be stored in an airtight container in the refrigerator for up to 1 day without the chips.
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