In the summer, people typically want to spend less time indoors and more time outside, so quick, easy meals are a definitely plus to avoid hours in the kitchen. I love when dishes have minimal ingredients but still taste great, and this recipe is no exception. Avocados are a great source of healthy fats and their fiber content is ideal for a low carb diet. After baking, avocados practically melt in your mouth, and, when combined with protein and other fat sources, they make the perfect meal. This dish is the perfect way to boost your fat and fiber numbers and makes a delicious, nutritious keto-friendly meal.
I melted the butter in a large pan over medium heat. I sliced the chicken breast tenderloins into small bite-sized pieces, seasoned them with salt and pepper, and then sauteed them until golden brown and cooked through.
After they were finished cooking, I scooped the chicken into a mixing bowl and set aside. While the chicken was cooking, I placed the bacon between two sheets of paper towels and cooked them in the microwave until crisp. When they cooled to the touch, I crumbled them into small pieces and set them aside.
While the avocados were baking, I finely diced the red onion.
I added the onion to the bowl of chicken along with most of the shredded cheese, bacon, and mayo. I seasoned everything again with salt and pepper and mixed the ingredients together until they were thoroughly combined.
When I pulled the avocados out of the oven, I turned the broiler on high. I flipped the avocados over and packed the chicken salad evenly on top of each half, sprinkled them with a little extra cheese, and returned them to the oven for 1-2 minutes until the cheese was melted. I love the creaminess of the avocado paired with the chicken and bacon and the bite of the red onion. If you want, you could switch up the toppings by using sugar free bbq sauce and pulled pork or make it an avotaco by using ground beef, salsa, and sour cream. This truly is delicious and filling and a great summer meal.