Avocado Chicken Salad

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Wow! Very good. It tastes decadent. I added bacon as you suggested. I used a Greek dressing instead of the vinaigrette. This will be my new go to low carb dish.

Recipe Apdated From:thatlowcarblife.com

INGREDIENTS

• pinch of paprika
• salt and pepper to taste
• 2 ripe avocados
• 1 lb chicken breasts
• 2 tbsp olive oil
• 1/4 tsp  granulated garlic
• 1/4 tsp  oregano
• 1 scallion
• 4 boiled eggs
• 1/4 cup cheddar cheese

LEMON VINAIGRETTE:

• juice of 2 lemons
• salt to taste
• 1/2 cup olive oil
• 1 tbsp dijon mustard

INSTRUCTIONS

1. Preheat oven to 400 degrees F.
2. Brush the chicken with olive oil and season on both sides with granulated garlic, paprika, oregano, salt, and pepper.
3. Bake for 22 minutes or until fully cooked through.
4. To prepare the lemon vinaigrette, combine the olive oil, dijon mustard, lemon juice, and salt in a small jar and shake well.
5. Slice the cooked chicken, avocados, and boiled eggs into bite-sized pieces.
6. Combine the sliced avocados, chicken, eggs, scallions, and cheddar cheese in a large bowl.
7. Stir in some of the lemon vinaigrette and serve immediately.