Low-Carb Chicken Salad with Guacamole

Ingredients

• 1 lb Boneless, skinless chicken (Cooked and shredded. Rotisserie chicken can also be used; the creator indicates that it can be seared beforehand and seasoned with an everyday spice blend.)
• 2 Avocados (Flesh, mashed or diced.)
• 0.25 Small red onion (Finely chopped.)
• 0.5 cup Fresh cilantro (Chopped.)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Ground cumin
• 2 Lime juice (Juice from 2 limes.)
• Salt (To taste.)
• Black pepper (To taste.)

Steps

1. 1

   If you are cooking the chicken, sear the seasoned chicken in a hot skillet until completely cooked and it reaches 74 °C in the center. You can also use already-cooked rotisserie chicken to save time.

2. 2

   Let the chicken rest for a few minutes so it is easier to handle, then shred it into small strips using two forks or clean hands.

3. 3

   Place the shredded chicken in a large bowl. Add the avocado flesh, lightly mashing it or leaving it in chunks, depending on your preferred texture.

4. 4

   Add the chopped red onion and chopped fresh cilantro. Mix gently to distribute them without completely breaking down the avocado.

5. 5

   Add the onion powder, garlic powder, and ground cumin. Stir until the spices evenly coat the chicken and avocado.

6. 6

   Squeeze the juice of the 2 limes over the mixture. Add salt and black pepper to taste, and mix again.

7. 7

   Taste the salad and adjust the salt, pepper, or lime juice as needed. Serve immediately in lettuce leaves, over baked corn tostadas, or directly in a bowl.

Notes

The creator indicates that rotisserie chicken can also be used. To keep it low-carb, serve it in lettuce leaves or eat it on its own; corn tostadas are an additional option. The post states approximately 396 kcal, 37 g of protein, 11 g of carbohydrates, and 23 g of fat per serving.

Nutrition per serving

• salad
• main course
• low-carb
• high-protein
• diabetic-friendly
• gluten-free
• dairy-free
• no-oven