This is one of my favorite easy lunches; you can make the chicken salad ahead of time and spoon it into avocados for a nice bit of extra fat. I always keep avocados on hand but sometimes get a little sick of eating them on their own as a side with everything, so this is a fun way to incorporate the avocado into the dish itself.
Ingredients
- 2 large avocados, halved and pitted
- 1 (12.5-ounce) can chicken, drained
- ½ cup Keto Mayonnaise
- ½ celery stalk, diced
- 2 scallions, green parts only, thinly sliced
- Salt
- Freshly ground black pepper
How to Make It
- Scoop about 2 tablespoons of avocado flesh from each half into a medium bowl.
- Add the chicken, mayonnaise, celery, and scallions. Season with salt and pepper and stir together until combined.
- Spoon the chicken salad into the avocado halves and serve. Refrigerate leftovers in an airtight container for up to 3 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 585 kcal Calories from Fat: 441 kcal |
|
% Daily Value*
|
| Total Fat 49 g 140% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 7 g 18% |
Sugars 1 g 1% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |