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Warm Chicken & Avocado Salad


Paleo Chicken & Avocado Salad

This chicken and avocado salad is a jack of all trades, so to speak. It’s rich in multiple nutrients – such as Vitamin C, E, K, folate and B6 – plus loads of lean protein, healthy fats and fibre. Being both nourishing and easy to make, it’s become my go-to, fuss-free recipe for a quick lunch or dinner.

Warm Chicken & Avocado Salad - paleo, gluten free, real food

Warm Chicken Salad With Avocado
Prep time
Cook time
Total time
Serves: 2
For the chicken
  • 1 large chicken breast (free range), sliced
  • 1 tablespoon mixed Moroccan spices (cumin, paprika, turmeric, cayenne pepper, garlic powder, oregano)
  • ½ teaspoon sea salt
  • 1 tablespoon coconut oil
For the salad
  • 1 avocado, sliced
  • 10 cherry tomatoes, halved
  • ½ red capsicum (bell pepper), sliced
  • ¼ Spanish onion, thinly sliced
  • handful of fresh parsley, roughly chopped
For the 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)
  1. Sprinkle the chicken slices with the spices and salt and rub in with your hands.
  2. Heat coconut 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 before adding to the salad.
  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.

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Warm Chicken & Avocado Salad - Paleo, Gluten Free, Real Food

  1. Well this looked so good I had to try it out! Made the spice mix from your recipe above. It was absolutely delicious. As it was cool tonight I threw some brocolini and spinach in the pan instead of the salad – so good. One problem though! It looked so good in the pan that I gobbled it down – forgetting the avo, lol. It was fabulous without it, and I’m sure the leftovers will be even better tomorrow, with the avocado! Thanks for a fast easy weeknight dinner :)

  2. Okay, I can’t resist trying this recipe out either, I LOVE chicken, and I LOVE avo, so this is right up my alley. Okay, 3 recipes of yours to try now, that will keep me busy for a while!

    Thanks again for your great work!


  3. This was very yummy and quick to make. I just used whatever salad ingredients I had about. Avocado is always a hit in a salad and it goes so well with the salad dressing and spiced chicken. This was the first time I cooked meat in coconut oil and it went so well. This will be a summer regular in my household. Thanks for the great recipe

  4. Yum!

    This tasted so good. It is now a tasty healthy regular in our house and has inspired me to try other tasty warm salad ideas. Thanks for helping make healthy dinners fun and tasty for our little family :)

  5. This recipe is the best !!!!! I’m not a big fan of avocado but i love it taste in this salad. I put some baby spinach to it and make it even better.

    1. Mustard is made from a seed and most varieties are ok to include. The ones you need to avoid are those with added sugar. French mustard, like Dijon, contains no added sugar but something like American yellow mustard or honey mustard will have added sugar and should be avoided. I hope that clears up your confusion. :)

    1. If you can’t find a pre-made Moroccan seasoning/spice mix, the spices and ratios are as follows (this is to make a little batch you can store in a jar):
      1 tbsp paprika powder
      1 tbsp turmeric powder
      1/2 tbsp ground cumin
      1/2 tsp ground coriander seeds
      1 tsp ground dry rosemary or oregano
      1 tsp garlic powder
      1 tsp onion powder
      1 tsp sea salt
      1 tsp black pepper or lemon pepper

      You can grind seeds and dried herbs using mortar and pestle. Mix together and store in an air-tight, dry container.

      Irena :)

  6. OMG this looks good. I eat a lot of chicken for protein but usually boil it and add a tablespoon of hot piri piri sauce to take away the blandness. This looks MUCH better.

    1. It is really delicious and pan frying it with some coconut oil adds loads of really good fat which your body needs. I use a pre-mixed Moroccan spice but you can make your own. :)

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