A slight variation on a simple and tasty summer salad recipe from Sarah Buenfeld, food director for BBC Good Food magazine.
It makes a tasty lunch on it’s own but served with some baked sweet potatoes and a chickpea and roasted red pepper salad it makes a filling evening meal.
CUMIN CHICKEN AND AVOCADO SALAD
Serves 4
INGREDIENTS:
2 tablespoon olive oil
1 heaped teaspoon cumin powder
1 heaped teaspoon mild chilli powder
4 skinless chicken breast fillets
12 small cherry tomatoes
1 red onion finely chopped
4 Little Gem lettuces, separated into leaves
20 g pack fresh coriander
3 avocados, peeled and thickly sliced
6 tablespoons Caesar dressing (ready-made dressing is fine)
METHOD:
Mix the oil and spices in a large bowl, then use the mixture to coat the chicken. Heat a large non-stick frying pan over a moderate heat and pan-fry the chicken (without extra oil) a few mins each side.
Toss the tomatoes into any spiced oil left in the bowl, then add them to the pan with the chicken. 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.
Remove the chicken from the pan and cut in to slices. Scatter the tomatoes over the salad leaves and pile the chicken on top. Serve immediately.
