Chicken, Avo, Butterbean Salad

Chicken, Avo and Butterbean Salad

A healthy fat and protein-rich salad that is quick to prepare.


Salad Ingredients:

  • 3 Large Spinach Leaves
  • 1 Wheel Simonsberg Low Fat Fetta
  • 1 Full – Avocado
  • 1 Can (246g drained) Butter Beans
  • 300 grams – Chicken Breast

Chicken seasoning Ingredients:

  • Coconut Oil
  • Crushed Garlic
  • Sea Salt
  • Powdered Ginger
  • Powdered Peri Peri

  • Balsamic Vinegar

Salad Dressing Ingredients:

  • 1.5 Tablespoons of Olive Oil
  • 1 Tablespoon of Lemon Juice
  • 1 Level Teaspoon of Ina Paarman Vegetable Stock
  • 1/5 Teaspoon of Powdered White Pepper (very little)


  1. Shred spinach and add to salad bowl.
  2. Cube Fetta & Avo and add to salad bowl.
  3. Drain and rinse beans, and add to salad bowl.
  4. Mix salad dressing ingredients in a small container and then pour into salad bowl.
  5. Give salad a quick toss.
  6. Clean chicken breast and cut visible fat off, then slice up into small nuggets.
  7. Heat up a little coconut oil on high in a pan and season chicken with salt, garlic, ginger and peri peri according to your preference.
  8. Fry chicken in the coconut oil, and when almost done, splash in balsamic vinegar allowing the chicken to caramelise. This will make your pan messy but it’s worth it.
  9. Add chicken to the rest of the salad and give another toss, the salad that is.
  10. Serves 2

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