Keto Venezuelan Chicken Salad

 


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 PREPARATION

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


THE 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.

 


Note:

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.

Nutrition

Calories

Fat

Carbs

Fiber

Net Carbs

Protein

8 Ounce Canned Chicken Breast

420

18.4

2

0

2

57.4

1 Medium Avocado

301

27.7

15.6

12.2

3.3

3.5

1 Tablespoon Olive Oil

119

13.5

0

0

0

0

0.50 Medium Red Bell Pepper

18

0.2

3.5

1.2

2.3

0.6

2 Tablespoon Mayonnaise

187

20.6

0.2

0

0.2

0.3

1 Tablespoon Lime Juice

4

0

1.3

0.1

1.2

0.1

2 Tablespoon Fresh Cilantro

0

0

0.1

0.1

0

0

0.50 Teaspoon Cayenne Pepper

3

0.2

0.5

0.2

0.3

0.1

Salt And Pepper

0

0

0

0

0

0

Totals

1052

80.6

23.2

13.8

9.3

62

Per Serving (/2)

526

40.3

11.6

6.9

4.7

31.0

 



THE PREPARATION

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

 

THE 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.

Note:

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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