Cumin Chicken & Avocado Salad
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons chili powder
- 4 boneless skinless chicken breasts
- 14 ounces cherry tomatoes, halved if large
- 1 red onion, finely chopped
- 4 gem lettuce, separated into leaves
- 1 ounce cilantro
- 3 Hass avocadoes, peeled and thickly sliced
- 6 tablespoons caesar salad dressing (ready-made dressing is fine)
- 14 ounces red kidney beans, drained and rinsed
directions
- 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, cilantro 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.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)