Cumin chicken & avocado salad

10-30 minutes 4 servings 800 kcal or less avocado avocados cherry tomato cherry tomatoes chicken chilli powder cumin hass hass avocado lettuce little gem lettuce little gem lettuces mains make ahead quick red kidney beans red onion red onions salad skinless boneless chicken breast fillet skinless boneless chicken breast fillets ultimate

N/A

Source

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

Method

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.