This healthy avocado chicken salad is delicious and quite easy to make. It is low carb and keto — if you do not eat it on bread like I did! This chicken salad is typically served inside an arepa . Arepas are Colombian and Venezuelan corn ‘cakes’. We made them all day long at our restaurant! When it is inside an arepa it is called a Reina Pepiada.
I am making this healthy avocado chicken salad as an open faced sandwich. I toasted some Ciabatta bread, which I coated in olive oil, and then made my sandwich. If you want to keep this keto, serve it on top of a
green salad or stuff a large tomato or half an avocado with it. Whatever you decide, I promise you will love this!
Feel free to make it with chicken breast if you prefer.
Healthy Avocado Chicken Salad
4 skinless, boneless chicken thighs
2 scallions — trimmed and chopped (dark green, light green and white parts)
1/2 of a medium red bell pepper — finely chopped
1/4 cup chopped cilantro leaves
1/2 lime — juiced
1 avocado — halved, pit removed, sliced
1 tablespoon mayonnaise
Salt & Pepper
Place the thighs in a pot with salted water and cook for about 30 minutes, until completely cooked through. Cool down and shred into a bowl. Don’t shred it too small.
Add the scallions, bell pepper, cilantro, lime juice, avocado, mayonnaise and salt and pepper.
Mash the avocado with the mayo and then mix with the rest of the ingredients. Taste for salt and adjust if necessary. If the chicken salad is too dry, add more avocado and mayo.
Serve this chicken salad as a sandwich with bread or in an arepa or in a lettuce wrap or stuffed inside an avocado or large tomato.