Grilled Chicken and Avocado Salad


Serves 1

  • 1 red chilli
  • 150g skinless chicken breast
  • 1 tsp olive oil
  • Salt and pepper
  • Pinch smoked paprika or chilli powder
  • 80g avocado, peeled, pitted and thickly sliced
  • 1 lime, juice
  • Small bunch coriander, chopped
  • 2 spring onions, sliced
  • 1 baby gem lettuce, leaves torn
  • 1 tomato, cut into wedges
  • 30g feta, crumbled


Preheat a griddle pan over a high heat. Lay the chilli on the griddle and cook for 3-4 minutes, turning occasionally until lightly charred then set aside to cool.

Rub the chicken with the oil, a pinch of salt and pepper and the smoked paprika. Lay on the griddle and cook for 3-4 minutes on each side, or until cooked through, then set aside to rest. Cook the avocado on the griddle for 1 minute on each side until lightly charred.

Deseed the chilli and put into a small food processor with the lime juice and coriander then blend until smooth, adding a little more lime juice or a splash of water if needed.

Slice the chicken then mix in a large bowl along with the spring onion, lettuce and tomato. Pour over the dressing and serve topped with the feta.

  • Good on the go

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