CHICKEN AVOCADO STIR FRY SALAD

One of my favourite salads, full of super green goodness and loaded with flavour and a tiny hint of naughtiness with a dollop of sweet chill, these style salads are what has helped me to lose 114 lb so far, paleo inspired.  What's more it is super quick to make helping to avoid the temptation for snacking while waiting for your dinner.

Prep Time 5 minutes / Cooking Time 5 minutes

Ingredients

(Serves 1) 

1 tbsp coconut oil

100g chicken thigh meat chopped

2 spears asparagus diced

1 head broccoli diced

1 handful kale torn

4 beetroot chard leaves torn

1 handful watercress

1 beetroot grated

1 carrot grated

1/2 avocado diced

1 spring onion chopped

1 green chilli sliced

1 tbsp coriander torn

1 small tom diced

1/2 pomegranate seeds

1 tsp sweet chilli sauce

Sea salt & pepper

Heat a wok or frying pan medium hot, melt the coconut oil and stir fry the chicken, when almost cooked add the asparagus and broccoli, stir fry for a minute or so, meanwhile place the torn kale, chard and watercress leaves on your plate, sprinkle over half of the beetroot, carrot, spring onion, chilli and pomegranate, in a bowl mix the avocado with the remaining spring onion, chilli, coriander and tomato, season, add the sweet chilli sauce to the chicken and season to taste if needed, serve the chicken on your salad with all the juices from the pan and top with the remaining beetroot and carrot, and avocado mix.