Cumin Chicken & Avocado Salad

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix 1 tbsp of the olive oil with the ground cumin and chilli powder in a bowl. Add the chicken breast fillets and turn to coat evenly.

2. Heat the remaining olive oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes, turning once, until the thickest part reaches 165°F (74°C).

3. Meanwhile, toss the halved cherry tomatoes, finely chopped red onion and drained kidney beans together in a large bowl.

4. Rest the cooked chicken on a board for 3 minutes, then slice it thinly.

5. Tear the Little Gem lettuce leaves into a large serving bowl. Pick the coriander leaves from the pack and add them to the bowl.

6. Add the tomato, onion and bean mixture to the lettuce and coriander, then scatter the sliced chicken over the top.

7. Arrange the peeled avocado slices on top of the salad.

8. Spoon the Caesar dressing over the salad just before serving, and toss gently to combine.