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Chicken and avocado Indian-style salad
Chicken and avocado Indian-style salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Make a quick and delicious Indian chicken avocado salad in just 30 minutes - ideal for a fast weeknight dinner.
Ingredients:
  • 18.40 gm vegetable oil
  • 500g 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
  • 250.00 ml mint leaves, torn
  • 36.80 gm macadamia oil
  • 31.50 gm lemon juice
Instructions:
  • In a large frying pan over medium heat, heat vegetable oil. Sprinkle chicken with cumin seeds and season generously. Cook each side for 7-8 minutes until chicken is well browned and cooked through. Transfer to a plate and let it rest for a few minutes before serving.
  • Slice the chicken into thick pieces. Combine lettuce, avocado, naan, onion, mint, and chicken in a large bowl. Drizzle with macadamia oil and lemon juice. Season with salt and pepper, then toss to mix everything together evenly.

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