Go Back
+ servings
avocado chicken salad in a white bowl and wooden salad mixers
Print Recipe
5 from 6 votes

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.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 701kcal


  • 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


  • 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.



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


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