Name: Venezuelan Keto Chicken Salad Recipe
Total time: 40 min
Yield: 4
Cuisine: Venezuelan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This creamy chicken salad is made with avocado and mayonnaise. The perfect dairy-free keto meal. Use ready-cooked chicken:canned,  leftovers,  or rotisserie for a quick and delicious no-cook meal.

How to make Venezuelan Keto Chicken Salad Recipe

Cristina Curp

Crawler

Venezuelan

<p>This creamy chicken salad is made with avocado and mayonnaise. The perfect dairy-free keto meal. Use ready-cooked chicken:canned,  leftovers,  or rotisserie for a quick and delicious no-cook meal.</p>

Non Vegetarian

Keto

450 g chicken breast chicken breasts

2 tbsp olive oil, divided

240 ml water

2 ripe avocado, pitted and choppedripe avocados, pitted and chopped

120 ml minced fresh cilantro

4 tbsp mayonnaise

1 0.5 tsp salt

1 tbsp lime juice, the juice

Season the chicken breast all over with salt. 

step 1

Heat a large skillet over medium heat with half of the olive oil.  when it comes to temperature add the chicken breast and sear 5 minutes on each side.  add the water to the skillet and put a tight-fitting lid on it,  let it simmer for about 20 minutes or until the water cooks off. 

step 2

Remove the chicken from the skillet and shred it.  let it cool before making the salad. 

step 3

For the salad,  mix all of the ingredients in a large bowl until well combined and creamy. 

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