• recipe by Luke Hines from his new book The Fast Low Carb Kickstart

INGREDIENTS

• 4 chicken thighs, skin on
• sea salt and freshly ground black pepper
• 2 tablespoons of coconut oil, grass fed butter or ghee
• 1⁄2 savoy cabbage, finely shredded
• 1⁄4 red cabbage, finely shredded
• 1⁄2 red onion, finely sliced
• 1 green apple, cored and cut into matchsticks
• 1 handful of mint leaves, roughly torn
• 1 handful of flat-leaf parsley leaves, roughly torn
• 100g (1 cup) pecans, toasted and roughly chopped

Avocado Dressing

• 1 avocado
• 3 tablespoons extra virgin olive oil
• 1 tablespoon of apple cider vinegar
• finely grated zest and juice of 1⁄2 lemon
• sea salt and freshly ground black pepper

METHOD

Pat the chicken dry with a paper towel and season the skin generously with salt.

Heat your preferred cooking fat in a large heavy-based frying pan over medium-high heat. Place the chicken thighs into the pan, skin- side down, and fry undisturbed for 7-8 minutes, or until the skin has rendered down and is golden brown and crispy.

Flip over and cook for a further 3-4 minutes, or until completely cooked through.

Transfer to paper towel to drain off any excess fat and leave to cool, then cut into thick strips.

To make the dressing, scoop the avocado flesh into a bowl and roughly mash it with a fork, then add the remaining ingredients and whisk until thick and creamy.

When you are ready to serve, place the shredded cabbage, onion, apple, herbs, and pecans in a large bowl and toss well.

Spread the salad across a serving platter, top with chicken pieces and dollop over the avocado dressing.

Season with salt and pepper and dig in!

GOOD TO KNOW:

This salad is a great, simple base and is really versatile, so feel free to swap out the chicken for any of your other favourite proteins.