Last updated on February 6th, 2019 at 07:47 am
Don’t want to bore you with what I ate the other day, but I made a healthy low-carb avocado chicken salad for lunch that I feel would also be easy to meal prep. There’s a lot of stuff in there. Other than obviously the chicken and avocado we’ve go an egg, olives, some invisible spinach, cucumbers, tomatoes, scallions, black pepper…
Basically ALL the things I want to eat when I’m super hungry.
Don’t be fooled, this is a salad, but it’s not one of those side dish things. It’s a meal. I still felt light and alive after, because it’s a salad, but it was super satisfying.
Also this chicken salad is paleo and gluten-free. Dare I say even keto? I have no idea. But could be – there’s some fat in there, almost no carbs. Someone let me know if I can say I made a keto salad, please! I definitely made something low-carb that has a lot of protein.
How To Make A Low-Carb Avocado Chicken Salad
So what you need to do here with the chicken: you basically prepare a chicken breast your favorite way. Either in a pan with some herbs and garlic or just boil if you’re feeling lazy (it’s healthier, but I personally wouldn’t really enjoy the chicken that much). Whatever you usually do with a chicken breast.
I used only one hard-boiled egg, then added some olives, because I need to have olives with everything. And then came the avocado. It’s a good life, I’ve been buying so many avocados lately and somehow they’re all good. Add the vegetables to feel good.
When you’ve arranged everything, prepare the dressing. I used olive oil, lemon juice and minced garlic (obsessed with garlic right now, making everyone around me happy). I also added some toasted sesame oil, because I LOVE the flavor. But it’s optional if you don’t have it. Something else you can do is toast sesame seeds and sprinkle over the salad – SO GOOD!
What’s important for this salad is adding salt to taste. The dressing doesn’t have any salt in it, olives have some, but I needed to add a pinch of salt to my serving.
I hope you enjoy this chicken salad, let me know if you have any questions or suggestions and of course whether I’ve just shared a keto salad or not! Have a good day and see you soon!
Avocado chicken salad with egg is a healthy low-carb salad that is also high-protein and will be satisfying for dinner or lunch! This chicken recipe comes with a meal prep option, is paleo and gluten-free.
- 4 oz /100g chicken breast, cooked
- 1 avocado, large
- 1 egg, hard-boiled
- 1/3 cup tomatoes
- handful spinach
- 5 olives, chopped
- 1-2 scallions, thinly chopped
- 1 cucumber, chopped
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- 1 tsp sesame oil (optional)
- black pepper
- salt to taste
- Arranging the bowl: Start with a bed of spinach, then arrange tomatoes, avocado, cucumber, olives, chicken, egg, sprinkle chopped scallions, add freshly ground black pepper.
- Prepare the dressing: Mix olive oil, minced garlic, lemon juice and toasted sesame oil (optional) and add to the salad, combining everything together. When you’ve mixed everything add salt to taste.
You can use your favorite type of cooked chicken for this low carb salad – I used a chicken breast that was prepared in a non-stick pan with a little bit of olive oil, black pepper and garlic. If you want to meal prep this salad, know that this is one serving. To make it ahead – use whole cherry tomatoes, don’t open the avocado and chop the cucumbers only roughly. Also don’t add the dressing, do it right before serving.
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