Anti-Inflammatory Recipes

Warm Chicken and Avocado Salad

Ingredients

For the chicken
  • 1 large chicken breast (free range), sliced
  • ½ teaspoon sea salt
  • 1 tablespoon coconut oil
For the salad
  • 1 avocado, sliced
  • 10 cherry tomatoes, halved
  • ½ red capsicum (bell pepper), sliced
  • 1 cup of English Spinach
  • handful of fresh parsley, roughly chopped
For the dressing
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • generous pinch of salt 
  • ½ teaspoon honey (optional)

Instructions:

  1. Sprinkle the chicken slices with 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.

Serves 2