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Avocado Chicken Salad Recipe dressed with Ranch Dressing.

Avocado Chicken Salad

So fresh and creamy! This Avocado Chicken Salad is one of my favorites to eat for lunch or dinner at anytime during the year. It's low carb, full of nutrition and healthy fats. 

Course Lunch or Dinner
Cuisine American
Keyword Avocado Chicken Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 563 kcal
Author Heather

Ingredients

  • 8 large eggs *2 per person
  • 2 boneless skinless chicken breasts *1/2 breast per person
  • 1 tbsp oil
  • 8 slices bacon *2 per person
  • 2 large avocados
  • 1 pint tear drop tomatoes
  • 2 English Cumbers *1/2 cucumber per person
  • 2 large heads favorite lettuce * I used red leaf & butter leaf
  • 1 small red onion *diced
  • 1/2 cup Creamy Low Carb Ranch Dressing *about 2 tbsp dressing per person

Instructions

For the Eggs

  1. Place eggs in a small to medium sized sauce pan. Cover with cold water 1 inch above the tops of the eggs. Bring to a rolling boil over med/high heat. 

    Once boiling turn off heat and cover with a lid. Let sit for 10 mins and then drain. Fill hot pan with cold water and drain again. Repeat a few times and then let sit in cold water until eggs are cool enough to handle.

    Crack eggs by gently tapping on counter tops. Carefully peel off hard shell and rinse egg of any eggshell pieces. Cut into 1/4's for salad.

For the Chicken

  1. Preheat oven to 375℉.

    Place an oven safe frying pan over med/high heat and add oil. Salt and pepper each side of chicken. Once pan is heated sear each side for 3-4 minutes per side. 

    Place frying pan in oven and bake until chicken breasts reach and internal temperature of 165℉. Cooking times will vary. Smaller breast may be done within 10 mins, larger breasts my take up to 20 mins. 

    Remove from oven and let cool enough that you do not burn yourself. Slice into pieces for the salad. 

For the Bacon

  1. Place 4-5 slices of bacon into a large, cold frying pan and place over med/high heat. Turn bacon slices once they reach the halfway point of cooking. A few additional turns may be necessary. Cook until bacon reaches a dark golden brown color and has shrunk in size by half. Thiner bacon will take about 5 mins, thicker bacon will take 8-10 mins. 

    Place cooked bacon on a paper towel covered plate. Once cooled to the touch place bacon strips on cutting board and cut into bite sized pieces using a chef's knife. 

For the Avocados

  1. Using either a sharp pairing knife or chef's knife, carefully cut avocado in half. Remove seed and peel avocado skin off. Cut avocado half into slices. 

For the Salad

  1. Throughly wash lettuce and shake off any excess water. Tear or cut into bite sized pieces.

    Wash tomatoes. Cutting tomatoes in half is optional. 

    Peel and cut cucumbers into coin slices. 

    Assemble salad with lettuce, cucumbers, tomatoes, bacon, chicken, avocados, eggs and dressing.

Recipe Notes

Please use as many organic ingredients as possible. 

Nutrition Facts
Avocado Chicken Salad
Amount Per Serving
Calories 563 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 11g 55%
Monounsaturated Fat 3g
Cholesterol 447mg 149%
Sodium 622mg 26%
Potassium 1011mg 29%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 37g 74%
Vitamin A 284.3%
Vitamin C 60.7%
Calcium 15.1%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.