High Protein Low Carb Avocado Chicken Salad With Egg
High Protein Low Carb Avocado Chicken Salad With Egg is a delightful dish that combines tender chicken, creamy avocados, and rich hard-boiled eggs. This nutritious salad is packed with protein and healthy fats while keeping carbs low, making it perfect for lunch or as a satisfying side at gatherings. Easy to prepare, it’s a flavorful way to enjoy a healthy meal without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 ripe avocados
- 2 large hard-boiled eggs
- 1/4 cup fresh cilantro, chopped
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper, then bake for 25-30 minutes until fully cooked.
- While the chicken cooks, hard-boil the eggs by placing them in cold water, bringing it to a boil, then covering and letting sit off heat for 10-12 minutes before cooling in ice water.
- Once cooled, shred the chicken into bite-sized pieces and chop the avocados into cubes.
- In a large bowl, mix together shredded chicken, avocado cubes, chopped cilantro, lemon juice, salt, and pepper gently to combine.
- Serve on plates or bowls topped with sliced hard-boiled eggs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 160mg