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Venezuelan keto chicken salad


Venezuelan keto chicken salad

This chicken breast salad is combined with avocado and mayonnaise for an easy creamy, dairy-free, no-cook meal that is perfect for your low-carb diet.


  • 450 g chicken breasts
  • 1 tsp salt
  • 2 tbsp olive oil, divided
  • 225 ml water
  • 2 tbsp mayonnaise
  • 1 ripe avocado, pitted and chopped
  • 60 ml minced fresh cilantro


  1. Salt the chicken breast all over.
  2. Heat a large skillet over medium heat with half of the olive oil. When it comes to temperature add the chicken breast and sear 4 minutes on each side. Add the water to the skillet and put a tight fitting lid on it, let it simmer for 3-5 minutes or until the water cooks off.
  3. Remove the chicken from the skillet and shred it. Let it cool before making the salad.
  4. For the salad, mix all of the ingredients in a large bowl until well combined and creamy.
  5. Taste and adjust salt as needed.
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