Chicken Avocado Almond Salad

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This Chicken Avocado Almond Salad made every week day for many years, in a cafe I ran many many years ago.  

It was the Chicken No 3 on the menu board and was VERY popular!

The only changes I have made is ensure that I use a sugar free mayo, or make my own for the dressing.


Included in our up coming meal plans in 365, this a recipe that takes no time to make at all.  I am definitely one for not having to spend too much time on anything we make in the kitchen.  I think we can all appreciate spending less time at food prep that is for sure.  If you are a fan of my Baja Chicken then this will probably be a new favourite for you.

This cold weather we are having at the moment makes me feel less like eating salads than at any other time of the year.  Preparing a salad with some fresh baked protein helps to get the greens in and strike a bit of a balance.  I have been making so many soups lately that this meal is a nice break and has actually inspired me to get back into some more salads.

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I hope you love this recipe.  Trust me back in the day, it was a massive seller!




Mad Creations Chicken Avocado Almond Salad


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Mad Creations Chicken Avocado Almond Salad

Chicken Avocado Almond Salad with Mustard Cream

So easy so yummy.  You are going to thank me for this recipe.
5 from 4 votes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Lunch
Cuisine: Australian Keto, LCHF
Recipe Category: Low Carb
Calories: 522kcal
Author: Megan Ellam
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Servings: 1 serve
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  • 150 g chicken breast
  • 1 tsp lemon pepper or fresh lemon zest
  • 1 tsp smoked paprika
  • extra virgin olive oil spray
  • 1/4 avocado sliced thinly
  • 25 g toasted slivered almonds
  • 2 cups baby spinach leaves
  • 30 g crumbled feta cheese
  • 1/4 small Lebanese cucumber deseeded and sliced thinly


  • 2 tsp seeded mustard
  • 1 tbsp mayonnaise sugar free
  • 1 tbsp sour cream
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste


  • Preheat your oven to 170 ℃
  • Slice your chicken breast into even strips approximately 5 x 2 cm
  • Season with lemon pepper and smoked paprika
  • Spray with EVOO Spray
  • Cook in oven for 12 minutes turning halfway, until cooked through
  • Meanwhile, prepare your dressing
  • Mix mayo, sour cream, lemon juice and mustard to make your dressing
  • Serve chicken with salad, topped with toasted almonds, avocado and seeded mustard dressing
  • Season to taste


A fabulous easy recipe.

Your Own Notes


Serving: 1serve | Calories: 522kcal | Carbohydrates: 15g | Protein: 44g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 128mg | Sodium: 571mg | Potassium: 1355mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6885IU | Vitamin C: 23.7mg | Calcium: 286mg | Iron: 4.2mg | Net Carbs: 7g
Tried this recipe?Mention @meganellam or tag #madcreations!
Mad Creations Chicken Avocado Almond Salad

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  • Tania M says:

    5 stars
    This is one of the best salads for taste and satisfaction! My husband likes to eat and he really really loved this one!
    Will be on our favs list!

  • Margaret T says:

    Love this salad! Have to leave out the smoked paprika as hubby doesn’t like it but it is still delicious!

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