Cumin Chicken & Avocado Salad
This vibrant and fresh recipe combines tender chicken with a medley of colorful cherry tomatoes, creamy avocados, and crisp lettuce, all tossed in zesty Caesar dressing. The warm spiced chicken pairs perfectly with the cool, salad components, creating a satisfying and flavorful meal that is perfect for a quick and delicious dinner option.
— Constant Cookbook
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 tomatoes , 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
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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 636 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 0.88 milligram of sodium
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