Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 2 ripe avocados, pitted and diced
  • 1/4 cup (60ml) mayonnaise (keto-friendly, ideally avocado oil mayo)
  • 1/4 cup (60ml) chopped celery
  • 1/4 cup (60ml) chopped red onion
  • 2 tbsp (30ml) fresh dill, chopped
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet/pot over medium heat. Season chicken breasts with salt and pepper. Cook chicken until cooked through. Remove chicken from skillet and let it cool. Shred or dice the cooked chicken.
  2. In a mixing bowl, mash the avocados slightly, leaving some chunks for texture. Stir in the keto-friendly mayonnaise, celery, red onion, dill, lemon juice, and Dijon mustard.
  3. Add the shredded or diced chicken to the avocado mixture. Gently fold to combine, ensuring the chicken is evenly coated.
  4. Season with salt and pepper to taste. Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled.