Keto Venezuelan Chicken Salad | Ruled Me
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.
To make a more complete meal, this goes great on a bed of spinach for a bit of extra crunch and micronutrients. If you need to up the fat content, you can drizzle with a bit more olive oil or add in some additional mayo to the chicken salad. Conversely, you can use a bit more canned (or shredded) chicken to up the protein should you need it.
If you don’t enjoy the heat, you can leave out the cayenne completely. Optionally add in a diced jalapeno instead of the cayenne to add a fresher, more mild heat that will add some extra crunch to the salad.
Yields 2 servings of Keto Venezuelan Chicken Salad
The Preparation8 ounce canned chicken breast1 medium avocado, pitted and cubed1 tablespoon olive oil1/2 medium red bell pepper, diced2 tablespoon mayonnaise1 tablespoon lime juice2 tablespoon fresh cilantro, chopped1/4 – 1/2 teaspoon cayenne peppersalt and pepper, to tasteThe Execution
1. Drain the canned chicken breast, or cook chicken breast on a stovetop and shred the meat.
2. Add all ingredients to a bowl and mix together gently to combine chicken with oil and avocado pieces.
3. Season with salt and pepper to taste, then serve.
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.
NUTRITIONCALORIESFATCARBSFIBERNET CARBSPROTEIN8 ounce canned chicken breast42018.420257.41 medium avocado30127.715.612.23.33.51 tablespoon olive oil11913.500000.50 medium red bell pepper180.23.51.22.30.62 tablespoon mayonnaise18720.60.200.20.31 tablespoon lime juice401.30.11.20.12 tablespoon fresh cilantro000.10.1000.50 teaspoon cayenne pepper30.20.50.20.30.1salt and pepper000000Totals105280.623.213.89.362Per Serving (/2)52640.311.66.94.731.0
Keto Venezuelan Chicken Salad
The Preparation
8 ounce canned chicken breast1 medium avocado, pitted and cubed1 tablespoon olive oil1/2 medium red bell pepper, diced2 tablespoon mayonnaise1 tablespoon lime juice2 tablespoon fresh cilantro, chopped1/4 – 1/2 teaspoon cayenne peppersalt and pepper, to taste
The Execution
Drain the canned chicken breast, or cook chicken breast on a stovetop and shred the meat.Add all ingredients to a bowl and mix together gently to combine chicken with oil and avocado pieces.Season with salt and pepper to taste, then serve.
Notes
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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https://www.ruled.me/keto-venezuelan-chicken-salad/
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