Avocado Chicken Potato Salad

Name: Avocado Chicken Potato Salad
Total time: 30 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 1 chicken breast; 1 avocado; 1 egg; 1 potato; 1 cup spinach

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30 minTotal time

EasyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

chicken breast An equal amount of cooked turkey breast
spinach An equal amount of baby kale, finely chopped
potato An equal amount of cooked waxy red potato
egg An equal amount of cooked chickpeas

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein35 g

Carbohydrates31 g

Fat15 g

Fiber 7 g · Sugar 2 g · Sodium 320 mg

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A healthy twist on the classic potato salad, this Italian-inspired dish features creamy avocado, tender chicken, and nutrient-packed spinach.

Main Dish Italian Healthy

Steps

Boil the potato until tender, then let it cool and chop into cubes.
Grill or bake the chicken breast until cooked through, then slice it.
Hard boil the egg, peel, and dice it.
In a bowl, mash the avocado and mix with a squeeze of lemon juice.
Add the chopped potato, sliced chicken, diced egg, and spinach to the bowl.
Gently toss everything together until well combined.
Serve the salad chilled.

Tips for Avocado Chicken Potato Salad

For the best texture, chill the cooked ingredients before combining; warm potato can make the avocado dressing loose.
The salad should look creamy but still have distinct potato cubes and chicken pieces; toss gently to avoid crushing the potato.
Use a wide bowl and a flexible spatula for folding the spinach through without bruising it.

Drink pairing

A crisp, dry rosé
Its bright, refreshing character complements the creamy avocado and tender chicken without overpowering the spinach.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers in a sealed container within 2 hours and eat within 3–4 days. The avocado may darken over time; keep the salad chilled until serving.