Easy Keto Recipe
Keto Chicken Salad – Avocados – Lettuce – Cucumber – Bacon Shredded Chicken – Chicken Breast – Extra Virgin Olive Oil – Ground Smoked Paprika – Chicken Broth Lemon Dressing – Lemon Juice – Extra Virgin Olive Oil – Garlic Clove – Fresh Parsley – Pepper
Prepare the Shredded Chicken by cooking two large chicken breasts with paprika and letting them simmer in chicken broth for 10 minutes.
When the chicken breasts are cooked, remove the lid, grab each breast and let them drip in the frying pan before transferring them to a plate.
Grab the chicken breast with a fork and make your shredded chicken by grating them with another fork until there's no more large piece of meat.
Slice the avocados in halves and remove the seed, slice them into cubes and use a spoon to scoop the flash out to transfer it into a large mixing bowl.
Add the cooked Shredded Chicken, Sliced Cucumber, Shredded Lettuce, and fried bacon bits to the bowl with the avocado.
Prepare the Keto Chicken Salad dressing by combining all of its ingredients into a small mixing bowl: lime juice, olive oil, garlic, salt, parsley, and pepper.
Whisk the Keto Chicken Salad dressing ingredients with a small whisk until the dressing is well combined.
Pour the low-carb lemon dressing onto the Keto Chicken Salad and serve it immediately as a main dish or on top of a coconut flour flatbread.
NET CARBS FAT PROTEIN
Serving: 1 Cup Makes: 6 Servings
Prep: 10 Minutes Cook: 15 Minutes