Keto Chicken Salad

From a YouTube video Watch the original

Ingredients

• 7 ounces of cooked chicken (shredded)
• 1 medium avocado
• 2 tablespoons of mayo (preferably made with avocado oil or olive oil)
• 1 tablespoon of mustard
• Fresh cilantro
• Salt and pepper to taste
• Chili flakes (optional)

Instructions

1. Season the shredded chicken with salt and pepper.
2. Add mayo and mustard to the chicken and mix well.
3. Cut the avocado in half and create a grid pattern with a knife. Remove the flesh from the skin using the knife.
4. Gently fold in the diced avocado into the chicken mixture.
5. Add chili flakes and fresh cilantro to taste.
6. Mix everything together.
7. Serve and enjoy!
8. Note: This chicken salad is best consumed within one to two days if it contains avocado. Without avocado, it can be stored in the fridge for over a week if properly stored.

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