Cumin chicken & avocado salad

Cumin chicken & avocado salad

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level



Serves 4

A pinch of chilli gives this a nice kick, perfect in the garden with a few Mexican beers

Nutrition and extra info

  • Easily doubled / halved
  • Healthy
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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. 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.

Recipe from Good Food magazine, June 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
CannyFradock's picture

43g of fat!? Am I missing something? It's a chicken salad?

princessTC48's picture

That's probably the avocado. Good fats though.

catherine2501's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely lighter meal but still felt like a Friday night treat. Served with some garlic and parmesan bread. Quick and easy to make.

susanlovescooking's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely LOVE this salad, full of flavour and warmth, everyone I've cooked it for has taken on the recipe. I use spinach instead of the baby gems. Simply delish!

jessbass's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of our favourites, a real taste of summer, we always take it on picnics as it is delicious hot or cold.

Not experienced any jarring, must be down to personal taste, we love it.

kirstymca's picture

This has become a firm favourite in our house - a really substantial salad to tuck into on a weekday evening. I agree that the caesar dressing has the potential to be overpowering, but have found it's fine if you're not too heavy-handed with it, just enough to very lightly dress the salad leaves.
Fab with a bowl of tortilla crisps and cold beer on the side.

moosepup79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was looking forward to this, but unfortunately found that it wasn't particularly enjoyable. There seems to be far too much going on in terms of flavour, and (in my opinion) the caesar dressing actively jars with the chilli and cumin flavours. I love a caesar salad and I love mexican flavours, but unfortunately they don't seem to like being on the same plate!