Warm Chicken Salad With Avocado

This chicken and avocado salad is a bit of a superhero. Rich in nutrients such as Vitamin C, E, K, niacin and B6, folate, loads of lean protein, healthy fats and fibre, it’s my go to fuss free recipe for a quick lunch or dinner.







  • Half free range chicken breast, sliced
  • 1 tbsp mixed Moroccan spices (cumin, paprika, turmeric, cayenne pepper, garlic powder, oregano)
  • 1/2 tsp sea salt
  • 1 tbsp Coconut oil
  • 1 avocado
  • 10 cherry tomatoes
  • 1/2 red capsicum (bell pepper)
  • 1/4 Spanish onion
  • Fresh parsley
  • 2 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • Black pepper


  • Heat a frying pan with coconut oil. Add slices of chicken breast when sizzling hot and bring the heat to medium/high.
  • Sprinkle with half of spices and a little salt, fry for 2-3 minutes until golden brown crust forms. Turn over, sprinkle with the remaining spice mix and cook for a further 2-3 minutes. Remove and rest for a few minutes before adding to the salad.
  • Cut tomatoes in halves, slice red capsicum and onion into strips. Wash and tear a few parsley leaves into the salad mix.
  • Whisk olive oil, lemon juice, mustard, salt and pepper with a fork to make a dressing.
  • To assemble the salad, divide the mix into two bowls, place a few slices of chicken on top and slice half of avocado for each portion. Drizzle with the salad dressing and some cracked pepper.

Preparation time: 10 minutes

Cooking time: 6 minutes

Number of servings: 2

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