Zesty Avocado Chicken Salad

Creamy avocado and diced chicken tossed with lime, red onion, and fresh cilantro for a refreshing keto lunch.

Cuisine: Mexican

Category: Salads

Prep: 15 minutes. Cook: 0 minutes.

Serves 1.

Ingredients

• 6 ounces cooked chicken breast
• 1/2 ripe avocado
• 1 tablespoon finely diced red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• pinch freshly ground black pepper

Instructions

1. Step 1: Dice 6 ounces cooked chicken breast into 1/2-inch cubes.
2. Step 2: Mash 1/2 ripe avocado in a medium bowl until smooth.
3. Step 3: Add 1 tablespoon finely diced red onion, 1 tablespoon fresh lime juice, 1 tablespoon extra virgin olive oil, and 1 tablespoon chopped fresh cilantro to the mashed avocado.
4. Step 4: Season with 1/4 teaspoon salt and a pinch of black pepper.
5. Step 5: Fold in the diced chicken until evenly coated. Gently toss to combine without breaking up the chicken pieces.
6. Step 6: Serve immediately over a bed of mixed greens or as a standalone salad.