Grilled Chicken and Avocado Salad
A winning chicken and avocado salad with a chilli and lime dressing.
Heat the coconut oil in a deep frying pan over a high heat, add the chicken and fry for 5 minutes until browned. Remove from the pan with a slotted spoon and set aside.
Tip the onion, peppers, tomato and garlic into the pan and fry for 7-8 minutes until softened. Add the spices, fry for a minute then stir in the tomato purée and almond butter. Add a splash of water, return the chicken to the pan and cook for 2-3 minutes until the sauce has thickened and the chicken is cooked through.
Remove from the heat, stir through the yoghurt and season with salt and pepper. Serve with the poppadoms.