Mexican Chicken Avocado Salad

Name: Mexican Chicken Avocado Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 1 chicken breast, sliced; Salt and freshly ground black pepper, to taste; ½ tsp smoked paprika; ½ tsp ground cumin; 1 tsp cooking oil; 150 g cherry tomatoes, halved; 1 cucumber, sliced; ½ red onion, chopped; 2 tbsp canned red beans, drained; 2 tbsp sweetcorn, drained; 1 avocado, divided; 1 tbsp sour cream; 1 tbsp dill; 1 tbsp cilantro; 1 tbsp lemon juice; ¼ tsp dried tarragon; 50 ml water

Smoky cumin chicken joins avocado, cherry tomatoes, cucumber, red onion, beans and corn in a colourful Mexican-inspired salad. A creamy avocado, sour cream, herb and lemon dressing is blended with tarragon for freshness, making every bite satisfying and bright.

What you'll need.

1 chicken breast, sliced
Salt and freshly ground black pepper, to taste
½ tsp smoked paprika
½ tsp ground cumin
1 tsp cooking oil
150 g cherry tomatoes, halved
1 cucumber, sliced
½ red onion, chopped
2 tbsp canned red beans, drained
2 tbsp sweetcorn, drained
1 avocado, divided
1 tbsp sour cream
1 tbsp dill
1 tbsp cilantro
1 tbsp lemon juice
¼ tsp dried tarragon
50 ml water

How to make it.

Season the chicken with salt, pepper, smoked paprika and cumin, then fry in oil until cooked and golden.
Arrange the cherry tomatoes, cucumber, red onion, beans, corn and half the avocado in a salad bowl.
Blend the remaining avocado with sour cream, dill, cilantro, lemon juice, tarragon, salt and water until creamy.
Add the warm chicken to the vegetables.
Spoon over the avocado dressing and toss gently before serving.

My tips.

Cook the chicken in a single layer so it browns instead of steaming. For extra heat, add chopped jalapeño or chilli flakes.

Good to know.

Can I cook the chicken ahead?
Yes. Refrigerate it for up to two days and serve cold or gently reheated.

Can I use canned black beans?
Yes. Any drained, rinsed beans work well.

How do I keep the dressing green?
Press wrap onto its surface and refrigerate until needed.

Prep 20 min · Cook 8 min · Total 28 min · Serves 4

Nutrition.

~390 kcal · Protein 30 g · Fat 22 g · Carbs 21 g (approximate, calculated automatically)

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