Half Baked Harvest · by Tieghan Gerard★ 4.4 (47)
Mediterranean Avocado Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 26%·PRO 53%
CARBS 48G36% OF CAL
9G FIBER0G ADDED4G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 26G45% OF CAL
7G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken salad with avocado, eggs, and sun-dried tomatoes served on bread with arugula. A quick, Mediterranean-inspired sandwich filling.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 10M
CAL 26%·PRO 53%
CARBS 48G36% OF CAL
9G FIBER0G ADDED4G INTRINSIC34G OTHER4G TOTAL SUGAR
FAT 26G45% OF CAL
7G SAT20G 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
- 10m
- Sodium
- 1077mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 188mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.