Cumin chicken & avocado salad
A pinch of chilli gives this a nice kick, perfect in the garden with a few Mexican beers
Ingredient
- 2 tbsp olive oil
- 1 heaped tsp ground cumin
- 1 heaped tsp mild chilli powder
- 4 skinless boneless chicken breast fillets
- 400g pack cherry tomato, halved if large
- 1 red onion, finely chopped
- 4 Little Gem lettuces, separated into leaves
- 20g pack fresh coriander
- 3 hass avocados, peeled and thickly sliced
- 6 tbsp Caesar dressing (ready-made dressing is fine)
- 410g tin red kidney beans, drained and rinsed
Ingredients
Direction
- 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.
