A hearty, protein-packed salad of tender shredded rotisserie chicken, hard-boiled eggs and edamame layered with creamy avocado, crisp greens and crunchy pumpkin seeds, tossed in a tangy Greek-yogurt lemon dressing. Serve chilled or room temperature for a filling dinner or packed‑
The No-Fuss High-Protein Salad That Actually Feeds You
Shredded rotisserie chicken, hard‑boiled eggs and edamame come together with creamy avocado, tangy yogurt‑lemon dressing and toasty pepitas for a filling, packable meal.
This is the kind of salad that solves dinner and lunch at once: big on protein, fast to assemble, and endlessly satisfying. Using a rotisserie bird and a few pantry staples means most of the work is shredding and chopping—while the eggs simmer and the pepitas toast, the rest comes together. The Greek‑yogurt lemon dressing brightens the whole bowl without weighing it down, so every forkful stays lively even when you make it ahead.
Taste and texture are what make this worth repeating. Tender chicken and creamy avocado cushion bites of firm edamame and chopped egg, while halved cherry tomatoes and cucumber add cooling crunch; crumbled feta lends salty tang and toasted pumpkin seeds deliver the final nutty snap. Serve it chilled straight from the fridge or let it come to room temperature for a more relaxed dinner—both ways keep the flavors sharp and the mouthfeel interesting.
Little timing tricks make it effortless: start the eggs first, shred the chicken next, and toast the pepitas last so they stay crisp. Dice avocado just before serving to avoid browning, and if you’re prepping meals, pack the dressing separately and toss when you’re ready to eat. Leftovers keep well chilled for a day or two if you hold the avocado and dressing until serving.
Make it for busy training weeks, a no‑fuss weeknight supper, or a hearty lunch to take to work — it’s nourishing, portable, and built to fill you up without feeling heavy.
Ingredients
How to Make Loaded Rotisserie Chicken Protein Salad
- If eggs are not already cooked, place eggs in a saucepan and cover with cold water by 1 inch; bring to a gentle boil, then reduce heat and simmer 10 minutes. Transfer to an ice bath, peel, and set aside to cool.
- While eggs cook, shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
- Halve the cherry tomatoes, slice the cucumber, dice the avocado, thinly slice the red onion, and roughly chop the parsley; add all to the bowl with the chicken along with the shelled edamame.
- Toast the pumpkin seeds in a small dry skillet over medium heat, shaking frequently, until they are fragrant and lightly browned, about 3–4 minutes; remove and cool.
- Make the dressing by whisking together Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
- Crumble the feta and quarter the cooled hard-boiled eggs, then add both to the bowl with the chicken and vegetables.
- Pour the dressing over the salad and gently toss to combine, taking care not to overly mash the avocado or eggs; taste and adjust seasoning with additional salt or lemon if needed.
- Scatter the toasted pumpkin seeds and chopped parsley over the top and serve immediately, or divide into 4 portions and refrigerate for up to 2 days for a chilled, protein-forward meal.
Recipe Card
Loaded Rotisserie Chicken Protein Salad
A hearty, protein-packed salad of tender shredded rotisserie chicken, hard-boiled eggs and edamame layered with creamy avocado, crisp greens and crunchy pumpkin seeds, tossed in a tangy Greek-yogurt lemon dressing. Serve chilled or room temperature for a filling dinner or packed‑
- Prep
- 15 min
- Cook
- 12 min
- Servings
- 4
Ingredients
Instructions
- If eggs are not already cooked, place eggs in a saucepan and cover with cold water by 1 inch; bring to a gentle boil, then reduce heat and simmer 10 minutes. Transfer to an ice bath, peel, and set aside to cool.
- While eggs cook, shred the rotisserie chicken into bite-sized pieces and place in a large mixing bowl.
- Halve the cherry tomatoes, slice the cucumber, dice the avocado, thinly slice the red onion, and roughly chop the parsley; add all to the bowl with the chicken along with the shelled edamame.
- Toast the pumpkin seeds in a small dry skillet over medium heat, shaking frequently, until they are fragrant and lightly browned, about 3–4 minutes; remove and cool.
- Make the dressing by whisking together Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
- Crumble the feta and quarter the cooled hard-boiled eggs, then add both to the bowl with the chicken and vegetables.
- Pour the dressing over the salad and gently toss to combine, taking care not to overly mash the avocado or eggs; taste and adjust seasoning with additional salt or lemon if needed.
- Scatter the toasted pumpkin seeds and chopped parsley over the top and serve immediately, or divide into 4 portions and refrigerate for up to 2 days for a chilled, protein-forward meal.
Nutrition
- Carbohydrates
- 18
- Saturated Fat
- 9
- Sodium
- 960
- Fiber
- 8
- Unsaturated Fat
- 26
- Protein
- 56
- Fat
- 35
- Cholesterol
- 283
- Trans Fat
- 0
- Calories
- 620
- Sugar
- 4