A great variation on an old favorite.

Serves 4


For chili chicken:

  • 5 tablespoons coconut oil
  • 3 red capsicum, diced
  • 2 onions, sliced
  • 4 cloves garlic, chopped
  • 1kg cooked chicken (organic or free range BBQ chicken), skinned, meat removed and chopped
  • 3 tablespoons tomato puree
  • 2 teaspoons ground paprika
  • 1 teaspoon ground cumin
  • cayenne pepper
  • 300mL chicken stock
  • 800g cooked kidney beans (if short of time 2 x 400g tins, thorough washed)
  • salt, ground black pepper
  • coriander, to garnish

For the salad:

  • 1 baby cos lettuce, washed, drained and roughly torn up
  • 2 ripe avocados, halved, pitted, flesh removed and diced
  • 1-2 tablespoons lime juice
  • 1 Lebanese cucumber
  • 1 carrot, grated
  • 1 tomato, sliced in thin wedges
  • 1 handful fresh coriander
  • 2 red chili, optional
  • sea salt, pinch to season


  1. Heat oil in a pot. Fry peppers, onions and garlic until the onions become translucent.
  2. Add chicken, stir in tomato puree and season with paprika, cumin and pinch of cayenne pepper.
  3. Deglaze with the stock and add the beans. Simmer on medium heat, stirring occasionally, and season with salt and pepper.
  4. For the salad, drizzle avocado with lime juice. Place all ingredients in large bowl and toss.
  5. Serve chili chicken with a big salad portion and enjoy.