Cumin chicken & avocado salad

Cumin chicken & avocado salad

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(4 ratings)

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal636
  • fat43g
  • saturates4g
  • carbs22g
  • sugars9g
  • fibre10g
  • protein43g
  • salt0.88g
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  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 heaped tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 heaped tsp mild chilli powder
  • 4 skinless boneless chicken breast fillet
  • 400g pack cherry tomato, halved if large
  • 1 red onion, finely chopped
  • 4 Little Gem lettuce, separated into leaves
  • 20g pack fresh coriander
  • 3 hass avocado, peeled and thickly sliced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 6 tbsp Caesar dressing (ready-made dressing is fine)
  • 410g tin 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 (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.

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Comments (7)

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

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

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

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

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!

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