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    You are in: Home / Mexican / Cumin Chicken & Avocado Salad Recipe
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    Cumin Chicken & Avocado Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    English_Rose's Note:

    A pinch of chili gives this a nice kick, perfect in the garden with a few Mexican beers. This has a slightly Mexican flavour, combining warm chicken tossed with cumin and chili powder, kidney beans and creamy avocado. The tomatoes are slightly cooked too, so their juice bursts into the Caesar dressing as you cut into them - delicious.

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    Units: US | Metric


    1. 1
      Mix the oil and spices in a large bowl, then use the mixture to coat the chicken.
    2. 2
      Pan-fry the chicken (without extra oil) in a large non-stick frying pan for a few mins each side.
    3. 3
      Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan.
    4. 4
      Cover and cook for 5 mins more until the chicken is cooked and the tomatoes are warm and starting to soften.
    5. 5
      Meanwhile, toss the onion, lettuce, cilantro and avocados in the Caesar dressing and pile onto a large platter.
    6. 6
      Top with small handfuls of the beans and scatter with the tomatoes.
    7. 7
      Slice the warm chicken and pile on top.
    8. 8
      Serve with crusty bread or crunchy tortilla chips.

    Ratings & Reviews:


    Nutritional Facts for Cumin Chicken & Avocado Salad

    Serving Size: 1 (484 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 685.8
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 6.1 g
    Cholesterol 68.8 mg
    Sodium 347.1 mg
    Total Carbohydrate 42.3 g
    Dietary Fiber 18.3 g
    Sugars 4.9 g
    Protein 40.2 g

    The following items or measurements are not included:

    gem lettuce

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