CUMIN CHICKEN & AVOCADO SALAD

Cumin chicken & avocado salad image

A pinch of chilli gives this a nice kick, perfect in the garden with a few Mexican beers

Provided by Sara Buenfeld

Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 20m

Number Of Ingredients 11

Previous Next

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 636 calories, Fat 43 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 43 grams protein, Sodium 0.88 milligram of sodium