Chicken and avocado Indian-style salad

Cooking Salads Chicken and avocado Indian-style salad

You can make this tasty Indian-style salad with chicken and avocado in 30 minutes. Perfect for a busy weeknight meal.

Lables: Fish free Lactose free Shellfish free
  1. Heat vegetable oil in a large frying pan over medium heat. Sprinkle chicken with cumin seeds and season. Cook for 7-8 mins each side or until well browned and cooked. Transfer to a plate to rest for a few mins.
  2. Thickly slice the chicken. Place the lettuce, avocado, naan, onion, mint and chicken in a large bowl. Drizzle with macadamia oil and lemon juice. Season and toss to coat.

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1 tbsp vegetable oil
500g Coles RSPCA Approved Chicken Breast Fillets
3 tsp cumin seeds
1/2 iceberg lettuce, coarsely chopped
2 Hass avocados, cut into chunks
250g packet naan bread, toasted, torn into pieces
1/2 red onion, thinly sliced
1 cup mint leaves, torn
2 tbsp macadamia oil
1 1/2 tbsp lemon juice

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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