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
For the chicken
- 250 g chicken breast about 8 oz. / 1.5 cups sliced into strips
- 1 tablespoon mixed Moroccan spices blend or Ras El Hanout see notes below
- ½ 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
- 12-14 cherry tomatoes halved
- ½ red bell pepper capsicum, sliced
- ½ Spanish onion thinly sliced
- A handful of fresh parsley or coriander roughly chopped
For the chicken salad dressing
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Dijon mustard
- 2 tablespoons lemon juice
- Generous pinch of salt and pepper
- ½ teaspoon honey optional, omit for Whole30
Instructions
- Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands.
- 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.
- 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.
Nutrition
Calories: 538kcal | Carbohydrates: 21g | Protein: 31g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 772mg | Potassium: 1363mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2071IU | Vitamin C: 90mg | Calcium: 46mg | Iron: 2mg
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