Avocado Chicken Salad (Low Carb)
Easy avocado chicken salad loaded with juicy baked chicken, eggs, scallions, cheese, and avocados tossed in a homemade lemon vinaigrette.
Servings: 4 servings
Calories: 701kcal
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