Keto Meals Recipes

Venezuelan Keto Chicken Salad

This creamy chicken salad is made with avocado and mayonnaise. The perfect dairy-free keto meal. Use ready-cooked chicken: canned, leftovers, or rotisserie for a quick and delicious no-cook meal.

Recipe & photo by Cristina Curp

2 g net carbs | 7 g fiber | 36 g fat | 37 g protein | 502 kcal


Prep/Cooking Time: 10 + 30 min | Easy | 4 Servings


• 450 g chicken breasts

• 2 tbsp olive oil, divided

• 240 ml water

• 2 (400 g) ripe avocados, pitted and chopped

• 120 ml (8 g) minced fresh cilantro

• 4 tbsp mayonnaise

• 1½ tsp salt

• 1 tbsp lime juice, the juice


1. Season the chicken breast all over with salt.

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 5 minutes on each side. Add the water to the skillet and put a tight-fitting lid on it, let it simmer for about 20 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.


Serve this inside of butter lettuce wraps! It’s a great meal prep recipe.

You can also use chicken pulled from a rotisserie chicken — any leftover chicken will be happy to turn into this fabulous salad.

For more flavor, add minced garlic, cayenne pepper, and chopped red onion.