A pinch of chilli gives this a nice kick, perfect in the garden with a few Mexican beers
Prep:10 mins
Serves 4
2 tbsp olive oil1 heaped tsp ground cumin1 heaped tsp mild chilli powder4 skinless boneless chicken breast fillets400g pack cherry tomato, halved if large1 red onion, finely chopped4 Little Gem lettuces, separated into leaves20g pack fresh coriander3 hass avocados, peeled and thickly sliced6 tbsp Caesar dressing (ready-made dressing is fine)410g tin red kidney beans, drained and rinsed
STEP 1Mix 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.STEP 2Meanwhile, 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.
