Venezuelan keto chicken salad
- 1 lb 450 g chicken breastchicken breasts
- 2 tbsp 2 tbsp olive oil, divided
- 1 cup 240 ml water
- 2 (14 oz.) 2 (400 g) ripe avocado, pitted and choppedripe avocados, pitted and chopped
- ½ cup (¼ oz.) 120 ml (8 g) minced fresh cilantro
- 4 tbsp 4 tbsp mayonnaise
- 1½ tsp 1½ tsp salt
- 1 tbsp 1 tbsp lime juice, the juice
- Season the chicken breast all over with salt.
- 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.
- Remove the chicken from the skillet and shred it. Let it cool before making the salad.
- For the salad, mix all of the ingredients in a large bowl until well combined and creamy.
- Taste and adjust salt as needed.
Serve this inside of butter lettuce wraps! It’s a great meal prep recipe.
You can also use chicken pulled from a rotisserie chicken — any leftover chicken will be happy to turn into this fabulous salad.
For more flavor, add minced garlic, cayenne pepper, and chopped red onion.
Yes, this is 25g protein per serving. 100g protein per meal could be problematic for many.
General keto ratios have a little flexibility. Ideally we want 20-25% protein and 70-75% fat, but higher fat is not the issue that higher protein can be.
This will keep very well for the next day. The avocado may brown a little but that won't affect the taste.
Enjoy it! This has become a personal favorite!
The name includes the word "Salad" and Step 4 of the instructions refers to mixing all the salad ingredients but there are no salad items in the ingredients list.
You can use rotisserie chicken breasts or even canned chicken to truly make this a no cook meal. Tuna salad and chicken salad are different from garden salads.
This recipe makes 4 servings, so one serving is 1/4 of the total batch. You can divide this into 4 equal containers or divide by weight.
The recipe calls for 1 cup of water per 4 servings.
I appreciate clarification on the amount of Cilantro in this recipe. I will definitely make this salad, again and again and again, yet with correct portion of cilantro ;-).
That does sound like a good addition here!