Keto Chicken and Avocado Salad Lettuce Wraps

Ingredients

• 1.5 lbs Chicken breasts
• 2 medium Avocado
• 0.25 cup Red onion
• 0.5 cup Celery
• 0.5 cup Mayonnaise
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 large leaves Lettuce leaves (butter or romaine)

Instructions

1. 1Preheat your grill or a 12-inch skillet to medium-high heat (around 400°F or 200°C). Grill or cook the 1.5 lbs of chicken breasts for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and they are no longer pink inside. Remove the chicken from the heat and let it cool completely for about 10-15 minutes, then dice it into small, bite-sized pieces.
2. 2While the chicken cools, prepare the salad base. In a medium bowl, add the 2 medium avocados and mash them with a fork until mostly smooth, leaving a few small chunks for texture.
3. 3To the mashed avocados, add the 0.25 cup of diced red onion, 0.5 cup of chopped celery, 0.5 cup of mayonnaise, and 2 tablespoons of lemon juice. Stir everything together until well combined.
4. 4Season the avocado mixture with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix again to distribute the seasonings evenly.
5. 5Add the diced chicken from step 1 to the avocado mixture. Gently stir to coat the chicken pieces with the salad mixture, being careful not to mash the chicken.
6. 6Arrange the 12 large lettuce leaves on a serving platter. Spoon the chicken and avocado salad mixture evenly into each lettuce leaf.
7. 7Serve the lettuce wraps immediately.

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