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Cumin chicken & avocado salad

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 1 heaped tsp ground cumin
  3. Step 3 1 heaped tsp mild chilli powder
  4. Step 4 4 skinless boneless chicken breast fillets
  5. Step 5 400g pack cherry tomato , halved if large
  6. Step 6 1 red onion , finely chopped
  7. Step 7 4 Little Gem lettuces , separated into leaves
  8. Step 8 20g pack fresh coriander
  9. Step 9 3 hass avocados , peeled and thickly sliced
  10. Step 10 6 tbsp Caesar dressing (ready-made dressing is fine)
  11. Step 11 410g tin red kidney beans , drained and rinsed
Cumin chicken & avocado salad
Calories: 636 Carbohydrate: 22 g Protein: 43 g Fat: 43 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 4

TAGS

Buffet Dinner Lunch Main course Side Dish Snack Starter Supper Mexican Josh Eagleton 10-30 minute 4 serving 800 kcal or less Avocado Avocado Cherry tomato Cherry tomato Chicken Chilli powder Cumin Hass Hass avocado lettuce Little Gem lettuce Little Gem lettuce Main Make Ahead Quick Red kidney bean Red onion Red onion salad Sara Buenfeld Skinless boneless chicken breast fillet Skinless boneless chicken breast fillet Ultimate

Directions

  1. Step 1 Mix the oil and spices in a large bowl, then use the mixture to coat the chicken. Pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few mins each side. Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan. Cover and cook for 5 mins more until the chicken is cooked and the tomatoes are warm and starting to soften.
  2. Step 2 Meanwhile, toss the onion, lettuce, coriander and avocados in the Caesar dressing and pile onto a large platter. Top with small handfuls of the beans and scatter with the tomatoes. Slice the warm chicken and pile on top. Serve with crusty bread or crunchy tortilla chips.