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    Posted In: Keto, Low Carb Recipes, Main Entrees, Salads
    April 3, 2019 — Updated August 5, 2019 — by Julie — 10 Comments

    Home » Salads » Avocado Chicken Salad (Low Carb)

    Avocado Chicken Salad (Low Carb)

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    avocado chicken salad ingredients in a bowl

    Avocado Chicken Salad – baked juicy chicken, fresh avocados, boiled eggs, scallions, and cheddar cheese tossed in a homemade lemon vinaigrette. This delicious salad is low carb and will still knock your socks off!

     

    easy avocado chicken salad in a bowl

     

    Summer is fast approaching and I had to share a delicious salad recipe, but not just any salad. I wanted to share something that tastes just as good as a bowl of Creamy Shrimp Alfredo Pasta. Other than this salad, Paneer Salad happens to be one of my all time favorites.

     

    Although, this is low carb and keto friendly it is unbelievably satisfying. Make sure you use fresh ingredients and you’re good to go. Don’t feel like cooking your own chicken? Use store-bought rotisserie chicken.

     

     

    How to Make Avocado Chicken Salad

    The easiest and most delicious salad you will ever prepare, this is all you have to do:

     

    1. Brush the chicken with some olive oil and season on both sides with salt, pepper, paprika, oregano, and granulated garlic.
    2. Bake for 22 minutes at 400 degrees F or until it reaches an internal temperature of 165 degrees.
    3. While the chicken cooks, combine the olive oil, lemon juice, dijon mustard, and salt.
    4. Slice the cooked chicken, eggs, and avocados in bite-size pieces.
    5. Combine the chicken, eggs, avocados, scallions, and cheddar cheese in a large bowl.
    6. Stir in the lemon vinaigrette and serve immediately.

     

     

    baked chicken, avocados, scallions, cheddar cheese, and boiled eggs in a white bowl

     

    Easy Lemon Vinaigrette 

     

    Vinaigrette – a mixture of olive oil with something acidic like lemon juice or vinegar. What I love most about this vinaigrette is the fact that its low carb. Sure you may add some honey or sugar if you’d like but I don’t find that necessary.

     

    To make this easy lemon vinaigrette all you have to do is combine some olive oil, fresh lemon juice, dijon mustard, and salt. Shake it up really well before adding it to the salad.

     

    avocado chicken salad in a white bowl and wooden salad mixers

     

    Ingredients You Will Need: 

     

    • Baked chicken – Season and cook your own chicken or use store-bought cooked chicken
    • boiled eggs
    • cheddar cheese
    • ripe avocados
    • scallions
    • lemons
    • olive oil
    • dijon mustard
    • salt and pepper

     

    eggs, avocados, cheese, chicken, and scallions tossed in a lemon vinaigrette

     

    What Other Ingredients Can I Add To This Salad?

     

    Crispy Bacon – Bacon goes great with this salad especially if you’re on a low carb diet.

    Corn – If you’re not on a low carb diet, corn goes great with this salad and adds a touch of sweetness

    Cranberries – I love cranberries in salads and think it would go perfectly with this salad.

     

    Other Summer Favorites You’ll Enjoy:

    • Hawaiian Macaroni Salad 
    • Sticky Chicken
    • Keto Strawberry Cheesecake Popsicles 
    • Macaroni Chicken Salad 

     

     

    avocado chicken salad in a white bowl and wooden salad mixers

    Avocado Chicken Salad (Low Carb)

    Print Recipe Pin Recipe
    Course: Salad
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Servings: 4 servings
    Calories: 701kcal
    Author: Julie Maestre
    Easy avocado chicken salad loaded with juicy baked chicken, eggs, scallions, cheese, and avocados tossed in a homemade lemon vinaigrette.

    Ingredients

    • 1 lb chicken breasts
    • 2 tbsp olive oil
    • 1/4 tsp  granulated garlic
    • 1/4 tsp  oregano
    • pinch of paprika
    • salt and pepper to taste
    • 2 ripe avocados
    • 4 boiled eggs
    • 1 scallion
    • 1/4 cup cheddar cheese

    Lemon Vinaigrette:

    • juice of 2 lemons
    • 1/2 cup olive oil
    • 1 tbsp dijon mustard
    • salt to taste

    Instructions

    • Preheat oven to 400 degrees F.
    • Brush the chicken with olive oil and season on both sides with granulated garlic, paprika, oregano, salt, and pepper.
    • Bake for 22 minutes or until fully cooked through.
    • To prepare the lemon vinaigrette, combine the olive oil, dijon mustard, lemon juice, and salt in a small jar and shake well.
    • Slice the cooked chicken, avocados, and boiled eggs into bite-sized pieces.
    • Combine the sliced avocados, chicken, eggs, scallions, and cheddar cheese in a large bowl.
    • Stir in some of the lemon vinaigrette and serve immediately.

    Video

    Notes

    If you're not on a low carb diet feel free to use honey mustard or honey instead of dijon mustard.

    Nutrition

    Calories: 701kcal | Carbohydrates: 6g | Protein: 34g | Fat: 59g | Saturated Fat: 10g | Cholesterol: 266mg | Sodium: 288mg | Potassium: 969mg | Fiber: 7g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 1.9mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Keto, Low Carb Recipes, Main Entrees, Salads

    Reader Interactions

    Comments

    1. Julie says

      August 27, 2019 at 8:35 am

      Can you make this ahead of time? I am hoping to make it Friday for Sunday?

      Reply
      • Julie says

        August 27, 2019 at 9:28 am

        You can marinate the chicken, cut the veggies, and prepare the dressing ahead of time. I wouldn’t recommend adding the dressing to the salad until you serve it. Also, if you can, cut the avocados the day of and squeeze a little lime over them so they don’t brown. Hope you enjoy!

        Reply
        • Julie says

          August 27, 2019 at 12:36 pm

          Thanks for the fast reply!

    2. Dennell says

      July 11, 2019 at 12:58 pm

      5 stars
      I made it for my husband that’s diabetic and he loved it

      Reply
      • Julie says

        July 11, 2019 at 10:20 pm

        That makes me incredibly happy!

        Reply
    3. Charlene says

      April 14, 2019 at 12:07 am

      5 stars
      Wow! Very good. It tastes decadent. I added bacon as you suggested. I used a Greek dressing instead of the vinaigrette. This will be my new go to low carb dish.

      Reply
      • Julie says

        April 14, 2019 at 9:18 am

        Thanks, Charlene, glad you enjoyed it 🙂 I’ll give it a try next time with bacon and Greek dressing, sounds delicious.

        Reply
    4. Harry Harding says

      April 9, 2019 at 9:20 pm

      5 stars
      This is fantastic. Great balance. Rich, fatty and tasty. Definitely adding to the regular rotation.

      Reply
      • Julie says

        April 9, 2019 at 9:21 pm

        Thanks Harry 🙂

        Reply
    5. Bruno says

      April 3, 2019 at 3:56 pm

      5 stars
      Oh boy, Julie! This looks so delicious! I’m going to cook this for the wife and kids this weekend.. Definitely looks like the perfect Saturday brunch.. Thanks so much for the recipe… Keep up the great work!

      Reply

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