Keto Recipe – Venezuelan Chicken Salad

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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.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:

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Ingredients:
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

Nutrition Summary:
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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Comments

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11 COMMENTS

  1. I miss the old “cook.” The one with the tattoos and skull mixing spoons. She’d always season food and never leave food in little bowls. I just feel like your cook now is just trying to look professional/artistic, instead of it being about the food. Disappointing really. I used to love this channel but not so much now. 😔

  2. That looks so good!!

    I'm seeing mixed information from different channels on whether or not to cook with olive oil? They're saying that you should only use it raw.. They are saying it changes the structure of the oil so that it's bad for you. I don't know the exact words or science. All I know is I'm getting a little confused lol.
    So in this case I guess we would cook with ghee or lard?
    I mean if you want to fry something.. Being from the south I always want to fry something lol.

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