Warm Chicken Avocado Salad

Do you ever notice how an intended healthy veggie stir fry meal can leave you dehydrated, bloated or sluggish? I do. Oh gosh…all too well, after living in Asia the past 10 years. Especially after a few days of such meals when dining out.

Crave a healthy, veggie and protein packed dish that is quick and easy to make? Meet chicken avocado, string beans, capsicum warm salad. A protein packed, warmer, southeast Asian flavor take on the typical chicken avocado salad. Sweet, sour, salty, spicy – the 4 flavors usually present in a single Thai or other Southeast Asian dish. A healthier version of stir fry without the usual inflammatory ingredients.


Prep and Cooking Time: 20 -25 minutes
Servings: 4 (hunger satisfied) persons

For Stir Fry

  • 3-4 tbsp of light olive oil
  • 4 garlic cloves, minced
  • 8 adult palm size of green beans, each then cut in half
  • 1 large red capsicum, thinly sliced
  • 6 adult palm size of shredded cooked poached chicken

For Toppings

  • 1 large gala or any sweet tasting red apple, cut into small cubes
  • 2 large firm and ripe avocados, cut into medium size cubes
  • 1/4 cup of cooked quinoa (optional if you want more protein, but in the form of plants)

For Sauce

  • 5-6 tbsp light olive oil
  • 3 tbsp no chemical fermented fish sauce (available in most Asian grocery shops)
  • 1 lime’s freshly squeezed juice
  • 1/2 tsp chili flakes (for less spicy factor, 1 tsp chili powder )
  • 3 tbsp shredded unsweetened coconut flakes
  • Pinch of black pepper

For Garnishing

  • 3 spring onions, finely shredded
  • 1 adult size palm of roughly chopped coriander leaves

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  • Stir fry the ingredients listed in the “For stir fry section”. Heat pan with olive oil in medium setting. Toss in minced garlic, stir and brown them. Begin stir fry process with the string beans, red capsicum, and finally the chicken. Make sure each of these 3 ingredients is about 75% cooked (about 5 minutes each depending on your stove power) before adding the next ingredient into the pan to continue the stir frying process. When finished, season with a small dash of salt, drain out the “juice / liquid” first, then pour into a big bowl, and set aside. Season with a small dash of salt.
  • Combine the sauce ingredients and stir. You can adjust salty, sour or spicy taste by adding more of the olive oil, fish sauce, lime juice, black pepper or chili powder (or flakes) a little bit at a time, according to your desired taste.
  • Pour sauce into the bowl of already stir fry ingredients. Toss the sauce and the stir fry ingredients.
  • Toss in the toppings (cubed apples and avocados).
  • Garnish with the coriander and spring onions.

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