Mexican Low-Carb Breakfast Avocado Chicken Salad with Lime and Crispy Cabbage

Ingredients

• 1 lb Chicken breast
• 2 medium Avocados
• 3 tbsp Lime juice
• 2 tbsp Olive oil
• 6 cups Cabbage (shredded)
• 1/4 cup Cilantro
• 1 tsp Chili powder
• 1/2 tsp Ground cumin
• 3/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Season chicken with chili powder, cumin, salt, and pepper. Sear in olive oil over medium-high heat until browned, 6–7 minutes.

2. 2

   Add a splash of water, cover, and cook until fully done, 6–8 minutes. Rest, then shred.

3. 3

   In a bowl, mash avocado with lime juice, salt, and pepper until creamy.

4. 4

   In a skillet, quickly crisp cabbage with a small drizzle of oil for 3–4 minutes (keep it crunchy).

5. 5

   Fold shredded chicken into avocado-lime mixture. Add crispy cabbage and cilantro; toss gently.

6. 6

   Serve immediately.