Chicken Egg and Avocado Salad

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.5
  • Total Fat: 11.1 g
  • Cholesterol: 145.7 mg
  • Sodium: 227.3 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 11.8 g

View full nutritional breakdown of Chicken Egg and Avocado Salad calories by ingredient


Introduction

Refreshing, keto-friendly, low carb salad for lettuce wraps or sandwiches. Refreshing, keto-friendly, low carb salad for lettuce wraps or sandwiches.
Number of Servings: 6

Ingredients

    4 Eggs, hard boiled, peeled and chunked
    1 Can (6 oz.) Chunk White Chicken Breast (98% FF)
    1 Avocado, chopped but chunky
    2 Tbsp. Mayonnaise (I like Hellmann's w/Olive Oil)
    1 tsp. Spicy Brown Mustard (more or less, to taste)

Tips

Add additional spices to your taste: salt, white pepper, hot pepper sauce, onion and/or garlic powder, dried herbs (dill, rosemary, basil), chopped onions and green peppers. This is a versatile recipe and fun to play with!


Directions

Boil eggs, peel and chop into chunks. Drain liquid from chicken and rinse (to reduce sodium, if preferred) and put into bowl with eggs. Add chunky-chopped avocado, mayo and mustard. Carefully fold/mix together. Chill before serving on lettuce leaves, stuff tomato or for a light, refreshing sandwich.

Serving Size: Makes about 6 scant 1/4-cup Servings

Number of Servings: 6

Recipe submitted by SparkPeople user DIANASAVOY.