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Chicken and chorizo are a match made in heaven. Pair with creamy avocado and a tasty sugar and sweetener free dressing and you’ve got yourself one delicious speedy dinner that all the family will enjoy.
It’s one of my favourites that I make time and time again. I hope it becomes one of your staples too.
Hands-on Overall
Nutritional values (per serving)
Net carbs8.1 grams
Protein43.8 grams
Fat43.1 grams
Calories616 kcal
Calories from carbs 5%, protein 29%, fat 66%
Total carbs14.6 gramsFiber6.5 gramsSugars4.8 gramsSaturated fat10.1 gramsSodium943 mg(41% RDA)Magnesium113 mg(28% RDA)Potassium1,162 mg(58% EMR)
Ingredients (makes 2 servings)
- 2 medium chicken breasts (280 g/ 9.9 oz)
- 1 tsp virgin coconut oil or ghee
- 60 g Spanish chorizo sausage or pepperoni slices (2.1 oz)
- 1 medium red onion, finely diced (75 g/ 2.6 oz)
- 1 cup sugar snap peas (70 g/ 2.5 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 3 tbsp pine nuts (25 g/ 0.9 oz)
- 1 tbsp + 1 tsp extra virgin olive oil or butter (20 ml)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1/2 tbsp red wine vinegar
- 1 tbsp coconut aminos (15 ml)
- big bunch of fresh parsley and/or cilantro
- 2 tbsp each chopped mint and chives
- salt and pepper, to taste
Note: Pine nuts are actually seeds. However, if you are allergic to nuts, make sure to double check whether you can have pine nuts. If needed, substitute with olives or skip.
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 sauté 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.
Chicken Chorizo & Avocado Salad
Step by Step
Ingredients
- 2 medium chicken breasts (280 g/ 9.9 oz)
- 1 tsp virgin coconut oil or ghee
- 60 g Spanish chorizo sausage or pepperoni slices (2.1 oz)
- 1 medium red onion, finely diced (75 g/ 2.6 oz)
- 1 cup sugar snap peas (70 g/ 2.5 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 3 tbsp pine nuts (25 g/ 0.9 oz)
- 1 tbsp + 1 tsp extra virgin olive oil or butter (20 ml)
- 1 tbsp capers (9 g/ 0.3 oz)
- 1/2 tbsp red wine vinegar
- 1 tbsp coconut aminos (15 ml)
- big bunch of fresh parsley and/or cilantro
- 2 tbsp each chopped mint and chives
- salt and pepper, to taste
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 sauté 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 (per serving)
Calories616kcal
Net Carbs8.1g
Carbohydrates14.6g
Protein43.8g
Fat43.1g
Saturated Fat10.1g
Fiber6.5g
Sugar4.8g
Sodium943mg
Magnesium113mg
Potassium1,162mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 8.1 g | 43.8 g | 43.1 g | 616 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 31.5 g | 3.7 g | 168 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 2.2 g | 20 kcal |
| Chorizo sausage, Spanish, hard type |
| 0.5 g | 7.3 g | 11.8 g | 140 kcal |
| Onion, red, fresh |
| 2.4 g | 0.5 g | 0.1 g | 15 kcal |
| Peas, sugar snap, fresh |
| 1.9 g | 1 g | 0.1 g | 16 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.3 g | 80 kcal |
| Pine nuts |
| 1.2 g | 1.7 g | 8.7 g | 85 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 9.1 g | 81 kcal |
| Capers, canned |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Wine vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Parsley, fresh (spices) |
| 0.2 g | 0.2 g | 0.1 g | 3 kcal |
| Coriander (cilantro), fresh |
| 0.1 g | 0.2 g | 0.1 g | 2 kcal |
| Mint, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Chives, fresh |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
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