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Paleo Chicken Avocado Salad

Warm Chicken Salad With Avocado

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: European

Description

This warm chicken avocado salad is satiating and delicious. It’s rich in protein and healthy fats and is paleo, Whole30, gluten-free friendly. You can make the chicken ahead of time as part of your meal prep.


Ingredients

Scale

For the chicken

  • 250 g / 8 oz chicken breast (about 1 + 1/2 chicken breasts ) sliced into strips
  • 1 tablespoon mixed Moroccan spices blend or Ras El Hanout (see notes below)
  • 1/2 teaspoon sea salt
  • 1 tablespoon coconut oil or olive oil for cooking

For the salad

  • 1 avocado, halved and sliced
  • 2 cups mixed salad leaves of choice
  • 1214 cherry tomatoes, halved
  • 1/2 red bell pepper/capsicum, sliced
  • 1/2 Spanish onion, thinly sliced
  • A handful of fresh parsley or coriander, roughly chopped

For the chicken salad dressing

  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • Generous pinch of salt and pepper
  • ½ teaspoon honey (optional, omit for Whole30)

Instructions

  1. Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands.
  2. Heat coconut oil (or  olive oil) in a large frying pan over medium-high heat. Once hot, add the chicken slices and cook for 4-5minutes on each side, until golden brown. Remove and rest for a few minutes.
  3. Prepare the salad ingredients and whisk together the salad dressing. Toss the salad (except for avocado) with the dressing and divide between two bowls. Top with a few slices of chicken each and sliced avocado.

Notes

I often buy a premade Moroccan spice or Ras El Hanout blend but you could also use a combination of the following spices: cumin powder, paprika, turmeric, cayenne pepper, garlic powder, and dried oregano.

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