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Chicken, avocado and asparagus are matching friends. For this recipe can use grilled or barbecued prawns, fish and meat instead of chicken. Balance the flavour of chilli spices for you to suit. 

Preparation times + cooking times 30 mins.
Serves 4 – 5.
For chicken;
500 g free range chicken thigh fillets, cut into 4 to 5 strips, lengthways 
1 tbs grape seed oil or your choice of oil
1 tsp level cayenne-pepper
3/4 tsp level ground pink himalayan salt
1/2 tsp level turmeric powder
1/2 tsp level cumin powder
1/2 tsp level cinnamon powder
1/2 tsp freshly ground black pepper
1/2 tsp level garlic powder
Marinade the chicken with all above ingredients. Cover and refrigerate until you need.
For salad dressing;
2 tbs avocado oil or grape seed oil
2 tbs organic apple cider vinegar or normal apple cider vinegar (AVC)
1 tbs level gluten free wholegrain mustard  
Place into small bowl oil, apple cider vinegar and mustard, beat with fork or egg beater until well combined. Set aside.
For other ingredients
200 g to 250 g flesh avocados about 2 medium, cut into thick slices or cubed
100 g snow-peas sprouts     
50 g green onion (scallion, spring onion) or thinly sliced onion
2 – 3 red or green chillies, thinly sliced (optional)
For asparagus;
250 g trimmed asparagus about 2 – 3 bunches cut into 6 cm to 7 cm batons
1/4 tsp level ground pink himalayan salt
1/2 tsp level crushed black pepper
1 tbs grape seed oil or your choice of oil 
1. Heat oil in nonstick pan or grilling pan medium heat. Add asparagus, salt and pepper. Stir well. Turn the heat to medium to low cook asparagus until just tender for 3 minutes. Place the cooked asparagus into prepared salad bowl.
2, Heat the same pan medium to high heat and brush with the cooking oil, add chicken in batches. Cook the chicken in medium to low heat until fully cooked and caramelised, turning ones or more.
3. Place the cooked chicken into salad bowl including chicken juice and oil from the pan.  
4. Add avocado, snow peas sprouts and green onion then the dressing. Gently toss all ingredients and combine. Garnish with sliced chillies if you wish.
Hints & Tips;
Watercress, mixed-salad leaves are substituted for snow peas sprouts.
Lemon, lime juice and white wine vinegar are substituted for ACV.
Replace pink himalayan salt with your choice of salt.
Replace grape seed oil with your choice of cooking oil.
Can add some nuts or seeds for more taste and texture to salad.
Add one ripe mango sliced or cubed if you wish.