Spicy Chicken Salad
Description
A fresh and spicy salad, a delicious combination of colours and textures.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
2
The spicy chicken:
The salad:
- 200g skinless chicken breast fillets
- 2tbsp olive oil
- 3/4 tbsp mild chilli powder
- 1 teaspoon ground cumin
The salad:
- 150g white cabbage
- 1 ripe avocado
- 150g cherry tomatoes
- 1 little can of red kidney beans (around 200g)
- 1 large handful of fresh coriander, chopped
- 1/2 small onion or 1 shallot, thinly sliced
- Juice of 1 lime and finely grated zest
- Salt and pepper
Methods/steps
The spicy chicken:
Cut chicken fillets into thick strips.
Mix together the olive oil, cumin and chilli powder. Add the chicken and stir so that each piece is well coated in the spicy oil.
The salad:
Stone, peel and thickly slice the avocado.
Drain and rinse beans.
Half cherry tomatoes.
Finely shred the cabbage. Put it into a large bowl and toss with the coriander and the lime zest and juice.
Stir well, add the tomatoes, avocado, beans and onion/shallot. Season with salt and pepper. Toss gently.
Heat a large non-stick frying pan. Add the chicken and stir fry about 4 minutes (the pieces must still be juicy).
Toss into the salad and serve while still hot.
Cut chicken fillets into thick strips.
Mix together the olive oil, cumin and chilli powder. Add the chicken and stir so that each piece is well coated in the spicy oil.
The salad:
Stone, peel and thickly slice the avocado.
Drain and rinse beans.
Half cherry tomatoes.
Finely shred the cabbage. Put it into a large bowl and toss with the coriander and the lime zest and juice.
Stir well, add the tomatoes, avocado, beans and onion/shallot. Season with salt and pepper. Toss gently.
Heat a large non-stick frying pan. Add the chicken and stir fry about 4 minutes (the pieces must still be juicy).
Toss into the salad and serve while still hot.
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