Warm Chicken Salad with Avocado


  • 250g chicken breast sliced into strips
  • 1 tablespoon Moroccan spices blend
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil for cooking


  • 1 avocado, halved and sliced
  • 2 cups mixed salad leaves of choice
  • 12–14 cherry tomatoes, halved
  • 1/2 red bell pepper/capsicum, sliced
  • 1/2 red onion, thinly sliced
  • A handful of fresh parsley or coriander, roughly chopped


  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • Generous pinch of salt and pepper
  • 1/2 teaspoon honey


  • Sprinkle the chicken slices with the Moroccan spices and salt and rub in with your hands.
  • Heat olive 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.
  • 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.