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Low Carb Buffalo Chicken Salad Stuffed Avocado

Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 446kcal
Author Brenda Bennett | Sugar-Free Mom


  • 2 avocados cut in half, pitted and skin removed
  • 3 cups boneless skinless chopped cooked chicken breast
  • ¼ cup mayo
  • ½ cup mashed avocado scooped out of the 2 avocados you cut in half to start with
  • 1 tablespoon lemon juice
  • 1 tablespoon buffalo sauce sugar-free, I used Archie Moore brand
  • ¼ teaspoon salt
  • pepper to taste


  • Place your avocado halves on a serving platter and spoon out some of the center of each to equal the ½ cup mashed you need for the recipe then set them aside while you make the rest of the filling.
  • In a bowl, add the mashed avocado, chicken, mayo and lemon juice.
  • Combine that well and then add the buffalo sauce and salt and pepper.
  • Taste and adjust spices as desired.
  • Spoon this filling evenly into each half of the avocados.
  • Sprinkle with more buffalo sauce if desired.
  • Enjoy immediately or keep refrigerated until ready to serve.


Net Carbs: 1.7g


Serving: 1g | Calories: 446kcal | Carbohydrates: 8.3g | Protein: 40.9g | Fat: 28.6g | Saturated Fat: 3.9g | Cholesterol: 103mg | Sodium: 450mg | Fiber: 6.6g | Sugar: 0.3g