Avocado and chilli chicken salad
A bright, spicy chicken salad with creamy avocado, ginger, lime, and a kick of chilli, high in protein and good fats, ready in fifteen minutes.
Fresh, spicy, and properly satisfying. The avocado does double duty, it’s the protein-pairing fat and it dresses the salad. Add more chilli if you like it hot, less if you don’t.
Ingredients
- 2 avocados
- 1 teaspoon red wine vinegar
- 1 teaspoon lime juice
- 1 tablespoon sesame oil
- 1/4 teaspoon chilli powder
- 1 teaspoon ginger, shredded
- 1 carrot, shredded
- 2 stalks spring onions
- 1 hot red chilli pepper
- 1 teaspoon coriander
- 1 cup cabbage, shredded
- 1/4 cup peanuts (any type)
- 600g sliced chicken breast (150g per serve)
Method
- Peel and chop the avocados into chunks. Combine with lime juice, vinegar, sesame oil (with chilli), and ginger. Set aside.
- Chop all remaining vegetables and place in a bowl.
- Toss the avocado mixture into the vegetables.
- Cook the sliced chicken breast in a pan over medium-high heat until just done.
- Serve the salad with sliced chicken on top and a sprinkle of peanuts.
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