- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 636
- Carbohydrate Content: 22g
- Fat Content: 43g
- Fiber Content: 10g
- Protein Content: 43g
- Saturated Fat Content: 4g
- Sodium Content: 0.88g
- Sugar Content: 9g
Cumin chicken & avocado salad Recipe
Cumin chicken healthy avocado salad recipe for 4 people, takes only 10 mins; recipe has olive oil, cumin, coriander, avocado, dressing and red kidney beans.
Ingredients
- Chilli Powder - 1 heaped tsp mild chilli powder
- Cumin - 1 heaped tsp ground cumin
- Coriander - 20g pack fresh coriander
- Cherry Tomato - 400g pack cherry tomato, halved if large
- Olive Oil - 2 tbsp olive oil
- Red Onion - 1 red onion, finely chopped
- Avocado - 3 hass avocados, peeled and thickly sliced
- Dressing - 6 tbsp Caesar dressing (ready-made dressing is fine)
- Little Gem Lettuce - 4 Little Gem lettuces, separated into leaves
- Red Kidney Beans - 410g tin red kidney beans, drained and rinsed
- Skinless Boneless Chicken Breast Fillet - 4 skinless boneless chicken breast fillets
Instructions
- 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.