Diethood · by Katerina Petrovska★ 4.6 (29)
Avocado Chicken Egg Salad
NUTRITION · PER SERVING25M COOK
CAL 18%·PRO 49%
CARBS 11G12% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 25G62% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad combining chicken, eggs, avocado, corn, and bacon with a creamy lemon-dill dressing. Versatile enough to eat on its own, as a side, or between bread.
mainamericansaladchickeneggsgluten free
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 hard boiled eggs (diced)
- 12 to 16 ounces cooked chicken breasts (chopped or shredded)
- 2 avocados (diced)
- 1 cup corn kernels (I use canned corn)
- 8 slices bacon (cooked to a desired crispness and chopped)
- 1 small red onion (chopped)
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons chopped fresh dill
- 1½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 25M
CAL 18%·PRO 49%
CARBS 11G12% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER3G TOTAL SUGAR
FAT 25G62% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 469mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 554mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.