Warm Chicken Salad With Avocado

paleo chicken avocado salad recipe

Recipe: 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

 recipe chicken salad


  1. Heat a frying pan with coconut oil. Add slices of chicken breast when sizzling hot and bring the heat to medium/high.
  2. 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.
  3. Cut tomatoes in halves, slice red capsicum and onion into strips. Wash and tear a few parsley leaves into the salad mix.
  4. Whisk olive oil, lemon juice, mustard, salt and pepper with a fork to make a dressing.
  5. 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


  1. Amy says

    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

  2. Christina says


    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 :)

  3. Jolanda says

    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.

    • imacri says

      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. :)

    • imacri says

      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 :)

  4. Jade Deacon says

    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.

    • imacri says

      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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