Low-Carb Chicken, Chorizo & Avocado Salad

4.3 stars, average of 50 ratings

Low-Carb Chicken, Chorizo & Avocado SaladPin recipeFollow us 105.3k

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.

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Hands-on Overall

Nutritional values (per serving)

8.1 grams 6.5 grams 43.8 grams 43.1 grams 10.1 grams 616 calories
Total Carbs14.6grams
Net Carbs8.1grams
of which Saturated10.1grams
Magnesium113mg (28% RDA)
Potassium1,162mg (58% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (29%), fat (66%)

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)
  • bunch of fresh parsley, stalks removed (15 g/ 0.5 oz)
  • bunch of fresh coriander, stalks removed (20 g/ 0.7 oz)
  • 2 tbsp chopped mint, leaves only
  • 2 tbsp chopped chives
  • 1/2 tsp cracked black pepper
  • good pinch of sea salt

Note: Technically, pine nuts are 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.

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  1. 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).
  2. 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. Low-Carb Chicken, Chorizo & Avocado Salad
  3. 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.
  4. 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.
  5. Take off the heat and stir in the red wine vinegar and coconut aminos. Add the chorizo and its oil.
    Low-Carb Chicken, Chorizo & Avocado Salad
  6. 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.
    Low-Carb Chicken, Chorizo & Avocado Salad
  7. 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. Low-Carb Chicken, Chorizo & Avocado Salad Tastes best fresh, but can be stored in the fridge for 1 day. Low-Carb Chicken, Chorizo & Avocado Salad
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

Are your meat measurements cooked or raw weights?


Hi Jessica, they are always per raw (unless listed otherwise).