Cumin chicken & avocado salad

• olive oil↗2 tbsp tbsp
• ground cumin↗1 heaped tsp tsp
• mild chilli powder1 heaped tsp tsp
• skinless boneless chicken breast fillets↗4
• pack cherry tomato↗400g g

  halved if large

• red onion↗1

  finely chopped

• Little Gem lettuces↗4

  separated into leaves

• pack fresh coriander20g g
• hass avocados↗3

  peeled and thickly sliced

• Caesar dressing6 tbsp tbsp

  (ready-made dressing is fine)

• tin red kidney beans410g g

  drained and rinsed

Step-by-step instructions

1. 1

   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.

2. 2

   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.