Cumin Chicken & Avocado Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

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