Cumin chicken & avocado salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 1 heaped tsp ground cumin
- 1 heaped tsp mild chilli powder
- 4 skinless boneless chicken breast fillets
- 400g pack cherry tomatohalved if large
- 1 red onionfinely chopped
- 4 Little Gem lettucesseparated into leaves
- 20g pack fresh coriander
- 3 hass avocadospeeled and thickly sliced
- 6 tbsp Caesar dressing(ready-made dressing is fine)
- 410g tin red kidney beansdrained and rinsed
Nutrition: per serving
- kcal636
- fat43g
- saturates4g
- carbs22g
- sugars9g
- fibre10g
- protein43g
- salt0.88glow
Method
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.
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.
