Creamy chicken avocado salad paleo recipe

Quick and delicious chicken salad.
Quick and delicious chicken salad.  Photo: Supplied

I am all about ease and speed in the kitchen, and this dish ticks both of these boxes – quality protein mixed with good fat and fibrous veggies, and it’s on the table in less than 15 minutes. You can’t argue with that.


500g savoy cabbage, shredded

1 ripe avocado, stone removed, diced

300g leftover roast chicken, shredded or chopped

3 tbsp extra virgin olive oil (optional)

3 tbsp lemon juice

Small handful mixed herbs, torn (tarragon, parsley and chervil)

Sea salt and freshly cracked pepper

2 tbsp pine nuts, toasted 


1. Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper.

2. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.