Keto Recipe - Venezuelan Chicken Salad 🥗 😋

➥➥➥➥CLICK HERE https://bit.ly/3lrVo9p see more keto recipes knowledge and tips on the website to keep your weight loss going strong

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 profil

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

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.

➥➥➥➥CLICK HERE for more https://bit.ly/3lrVo9p