Go Back
+ servings
Mediterranean Avocado Chicken Salad | halfbakedharvest.com @hbharvest
Print Recipe
4.16 from 32 votes

Mediterranean Avocado Chicken Salad

A super easy to make sandwich filling
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American, Mediterranean
Keyword: chicken and avocado, easy recipe
Servings: 4 sandwiches
Calories: 512kcal
Author: halfbakedharvest

Ingredients

  • 2 ripe avocados, halved
  • 1 cup shredded chicken
  • 4 hard boiled eggs, chopped
  • 1/4 cup oil packed sun-dried tomatoes, chopped
  • 1/2 cup fresh herbs, roughly chopped (I use basil + dill)
  • 1/2 cup crumbled feta cheese
  • juice from 1 lemon
  • kosher salt and pepper
  • 6-8 pieces toasted whole grain bread
  • fresh arugula or microgreens

Instructions

  • 1. Add the avocados to a medium bowl and lightly mash. Add the chicken, eggs, sun-dried tomatoes + 2 tablespoons of oil from the jar, the feta, herbs, lemon juice and a pinch each of salt and pepper. Stir to combine. Taste and adjust seasonings. 
    2. Spoon the salad onto toasted bread and top with arugula + another piece of bread. Enjoy!

Nutrition

Calories: 512kcal | Carbohydrates: 21g | Protein: 26g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 230mg | Sodium: 480mg | Potassium: 984mg | Fiber: 10g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 24.9mg | Calcium: 216mg | Iron: 4.4mg