Cumin chicken & avocado salad

This Mexican-inspired salad combines warm chicken with cumin and chilli powder, kidney beans and creamy avocado. The tomatoes are slightly cooked too, so their juice bursts into the dressing as you cut into them – delicious.

QServes 4

QPrep 10 mins

QCook 10 mins

2 tbsp olive oil

1 heaped tsp ground cumin

1 heaped tsp mild chilli powder 4 skinless chicken breast fillets

400g cherry tomatoes, halved if large 1 red onion, finely chopped

4 Little Gem lettuces, separated

20g coriander, roughly chopped 3 avocados, stoned, peeled and

thickly sliced

6 tbsp Caesar salad dressing

410g can red kidney beans, drained

and rinsed

1 Mix the oil and spices in a large bowl, then use the mixture to coat the chicken.

Pan-fry the chicken in a large non-stick frying pan for a few minutes on each side. Toss the tomatoes in any spiced oil left in the bowl, then add to the pan. Cover and cook for 5 mins until the chicken is cooked through and the tomatoes are warm and starting to soften.

2 Meanwhile, toss the onion, lettuce leaves, coriander and avocados in the dressing and pile onto a large platter.

Top with the beans and tomatoes. Slice the warm chicken and pile on top.

PER SERVING 636 kcals, fat 43g, saturates 4g,

carbs 22g, sugars 9g, fibre 10g, protein 43g, salt 0.9g