Low-Carb Chicken, Chorizo & Avocado Salad

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5 from 114 votes

Low-Carb Chicken, Chorizo & Avocado Salad

25 minutes
Calories 600kcal

Ingredients

  • 2 chicken breasts (medium, 280 g/ 9.9 oz)
  • 1 teaspoon virgin coconut oil (medium, 280 g/ 9.9 oz)
  • 60 grams chorizo sausage (medium, 280 g/ 9.9 oz)
  • 1 red onion (medium, 280 g/ 9.9 oz)
  • 1 cup sugar pea (medium, 280 g/ 9.9 oz)
  • 1/2 avocado (large
  • 3 tablespoons pinenuts (medium, 280 g/ 9.9 oz)
  • 1 tablespoon extra-virgin olive oil (medium, 280 g/ 9.9 oz)
  • 1 tablespoon capers (medium, 280 g/ 9.9 oz)
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon coconut aminos (medium, 280 g/ 9.9 oz)
  • 1 bunch fresh parsley (medium, 280 g/ 9.9 oz)
  • 1 bunch fresh coriander (medium, 280 g/ 9.9 oz)
  • 2 tablespoons mint (medium, 280 g/ 9.9 oz)
  • 2 tablespoons chives (medium, 280 g/ 9.9 oz)
  • 1/2 teaspoon cracked black pepper
  • 1 pinch sea salt

Instructions

  • Season the chicken with salt and pepper and 1 teaspoon of olive oil.
  • Heat a griddle pan with 1 teaspoon of coconut oil to prevent the chicken sticking (Option to use a frying pan).
  • Fry the chicken breasts on a medium/ low heat for 2 minutes each side to seal them and then 4 5 further in total until brown on the outside and cooked through.
  • Remove from the pan and allow to cool slightly before slicing.
  • Meanwhile, chop the chorizo and gently fry on a medium-low heat for about 2 minutes until the oil releases.
  • If using raw chorizo cook for longer until the meat is cooked through.
  • Add 1 tbsp of olive oil or butter to a clean saucepan (I prefer olive oil as this makes up the dressing) and saut√© the onion on a low-medium heat for 4 - 5 minutes until soft.
  • Take off the heat and stir in the red wine vinegar and coconut aminos.
  • Add the chorizo and its oil.
  • Blanch the sugar snap peas in a pan of boiling water for 1 minute and then plunge immediately into cold.
  • Remove from the water and slice in half.
  • Chop the herbs.
  • Stir through the sugar snap peas, chorizo and onion mix and top with sliced avocado, chicken, pine nuts and cracked black pepper.
  • Tastes best fresh, but can be stored in the fridge for 1 day.

Nutrition

Calories: 600kcal

Originally posted 2019-02-20 17:51:20.

Article Categories:
Dinner

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