Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 11.65 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
- 1tablespoons ground cumin
- 1tablespoons ground coriander
- 1tablespoons smoked paprika
- 500grams chicken breast fillets
- 420grams can corn kernels, rinsed, drained
- 420grams Macro Organic 3 bean mix, rinsed, drained
- 4 small red radishes, scrubbed, sliced
- 320grams Mix-a-Mato® tomatoes, sliced
- 2 spring onions, finely chopped
- 1/2 bunch coriander, leaves picked, chopped
- 1/2 iceberg lettuce, leaves torn
- 1 large avocado, sliced
- 1/3 cup extra light sour cream
- 1/4 cup pepitas, toasted
- 1 lime, cut into wedges, to serve
- 5milliliter extra virgin olive oil cooking spray
Description
Succulent chicken breast pieces tossed with a delicious bean mixture and creamy avocado slices, this salad will bring big flavours to the table.
Method
Step 1 of 4
Combine cumin, coriander and paprika in a bowl. Spray chicken with oil. Sprinkle with spice mixture.
Step 2 of 4
Heat a large non-stick frying pan over medium-high heat. Add chicken. Cook for 5 minutes each side or until cooked through and browned. Transfer to a plate. Cover with foil. Rest for 5 minutes. Slice.
Step 3 of 4
Place corn, beans, radish, tomatoes, half the onion and half the coriander in a large bowl. Toss to combine.
Step 4 of 4
Place lettuce in serving bowls. Top with bean mixture, avocado and chicken. Whisk sour cream, 2 tbs hot water, remaining onion and remaining coriander in a jug. Drizzle over salad. Sprinkle with pepitas. Serve with lime wedges.
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