Description
A high-protein, low-carb avocado chicken salad made with tender chicken, ripe avocado, fresh lime juice, and chopped cilantro. This keto-friendly dish offers a creamy texture and zesty flavor, perfect for guilt-free and satisfying lunches.
Ingredients
2 (6oz each) boneless chicken breast or thighs
2 large ripe Hass avocados
1/4 cup freshly squeezed lime juice
1 teaspoon salt
1/4 cup chopped fresh cilantro (sushi-grade)
Instructions
Pat chicken dry, season both sides with salt, and refrigerate for 15 minutes
Peel and pit avocados, then cut flesh into cubes
Zest one lime into a measuring cup and add remaining juice to reach 1/4 cup
Preheat oven to 400°F or heat skillet on medium-high
For oven: Bake chicken for 6 minutes per side
For stovetop: Cook chicken for 5-6 minutes total
Rest chicken for 5 minutes, then slice into strips
Combine avocado cubes, cilantro, lime juice, and salt in a bowl
Gently fold in chicken strips, adjusting salt as needed
Notes
Blot chicken with paper towels after salting
Chill avocado cubes on ice for firmer texture
Marinate chicken in lime juice for 30 minutes
Store in airtight container for up to 2 days
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg