Shredded chicken combined with avocado to make an easy, creamy, no-cook meal that’s perfect for lunch. It takes only a few minutes to prepare and saves great in the fridge for leftover lunches in the future. The crunch of the red bell pepper and acidity from the lime juice compliment this salad to create a fresh and balanced flavor profile.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
8 ounce canned chicken breast
1 medium avocado, pitted and cubed
1 tablespoon olive oil
1/2 medium red bell pepper, diced
2 tablespoon mayonnaise
1 tablespoon lime juice
2 tablespoon fresh cilantro, chopped
1/4 – 1/2 teaspoon cayenne pepper
salt and pepper, to taste
This makes a total of 2 servings of Keto Venezuelan Chicken Salad. Each serving comes out to be 526 calories, 40.3g fats, 4.7g net carbs, and 31g protein.
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