Avocado Chicken Salad (Low Carb)

Avocado Chicken Salad - baked juicy chicken, fresh avocados, boiled eggs, scallions, and cheddar cheese tossed in a homemade lemon vinaigrette.

Although, this is low carb and keto friendly it is unbelievably satisfying. Make sure you use fresh ingredients and you’re good to go.


– chicken breasts – olive oil  – granulated garlic – oregano – paprika – avocados – boiled eggs – scallion – cheddar cheese – lemons

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.

Tips and Recipe Variations

- You can use store-bought rotisserie chicken. - Bacon goes great with this salad especially if you’re on a low carb diet. - Cranberries would go perfectly with this salad.



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