Chilli chicken and avocado salad with Brazil nuts

Chilli chicken and avocado salad with Brazil nuts

Here’s areally tasty recipe, that’s quick easy and doesn’t require heaps of skill.


Serves 2

  • 2 free-range chicken breasts, cut into strips
  • 1 avocado, peeled and sliced
  • A handful of Brazil nuts, chopped
  • 2 red chillies, finely chopped
  • 2 cloves garlic, crushed
  • 2 limes, zest and juice
  • A handful of coriander leaves
  • 4 spring onions, sliced
  • 2 little gem lettuces, washed and shredded
  • Juice of 1 lemon
  • Sea salt and black pepper


Marinade the chicken strips with the lime zest and juice, chilli, and garlic for half an hour, then fry them in a hot pan with just a tbsp of coconut oil until cooked through.

Combine the lettuce, coriander, avocado, spring onions and Brazil nuts in a large bowl, and dress with lemon juice, salt and pepper.
Top with the hot chicken, including the pan juices, and serve immediately.

About Matt Lovell

A sports nutritionist and brand ambassador for Kinetica Sports. Matt also runs his own elite performance based company called Perform and Function.

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