Avocado Chicken Salad

Why This Is Strictly Keto

Ripe avocado is mashed into the dressing so there is no mayonnaise, no yogurt and no added sugar — just healthy monounsaturated fat binding shredded cooked chicken. Lime juice, cilantro, jalapeño and diced bell pepper add brightness and crunch without starch. Serve it over greens, in lettuce cups, or with cucumber slices for scooping.

Ingredients

• 3 cups cooked chicken, shredded or diced (about 1 lb)
• 2 ripe avocados
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 jalapeño, seeded and minced
• 1 clove garlic, grated
• Salt and freshly ground black pepper, to taste

Instructions

1. Mash the base: In a large bowl, mash the avocados with the lime juice and grated garlic until mostly smooth with a few chunks remaining.

2. Add the aromatics: Stir in the cilantro, red onion, bell pepper and jalapeño.

3. Fold in the chicken: Add the cooked chicken and fold until evenly coated in the avocado dressing.

4. Season and serve: Season with salt and pepper to taste. Serve immediately, or press plastic wrap directly onto the surface and refrigerate up to one day.

Nutritional Info (per serving, approximate)

Tips

• A rotisserie chicken makes this a five-minute assembly job.
• The lime juice slows browning; keeping the avocado pits in the leftovers helps too.
• For a smoky version, add 1/2 teaspoon ground cumin and a pinch of smoked paprika.