Low-Carb Chicken, Chorizo & Avocado Salad

Low-Carb Chicken, Chorizo & Avocado Salad

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.

Preparation time

Hands-on:    20 - 25 minutes
Overall:     20 - 25 minutes

Nutritional values (per serving)

Total Carbs	14.6	grams
Fiber	6.5	grams
Net Carbs	8.1	grams
Protein	43.8	grams
Fat	43.1	grams
of which Saturated	10.1	grams
Energy	616	kcal
Magnesium	113	mg (28% RDA)
Potassium	1,162	mg (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.

Instructions

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.
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.
   
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.
   
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. Tastes best fresh, but can be stored in the fridge for 1 day.

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