I feel like at least half of my recipes are spicy something. When I was younger I wasn’t a big fan of spicy food but Mr O is a complete spice addict and the more time I have spent with him the more adventurous I have gotten with my flavours. This chicken and avocado salad makes a delicious lunch, especially if you leave it overnight for the flavours to develop.
Spicy chicken and avocado salad
Adapted from Kalyn’s Kitchen
400g cooked chicken breast, shredded into chunks
2 ripe avocados, peeled, deseeded and diced
Juice of 1/2 a lime, divided
4 spring onions, thinly sliced
1 fresh red chili, deseeded and finely chopped
2 tablespoons low fat mayonnaise or creme fraiche
1 teaspoon smoked paprika
A pinch of salt
A bunch of coriander, finely chopped
Put the chicken, chili and spring onions into a large bowl. In a smaller bowl add half the lime juice to the avocado and set aside.
Stir together the mayonnaise or creme fraiche, remaining lime juice, smoked paprika and salt. Add the avocado to the chicken and then mix in the mayonnaise mixture. Add the coriander and mix in.
Serves 4 – 391 calories per serving