Chicken and avocado salad

Chicken and avocado salad

Ingredients (4 servings)

1 tablespoon vegetable oil

500g Chicken Breast Fillets

3 teaspoons cumin seeds

½ lettuce, coarsely chopped

2 avocados, cut into chunks

½ red onion, thinly sliced

1 cup mint leaves, torn

2 tablespoons macadamia oil

1½ tablespoons lemon juice

Method

Heat vegetable oil in a large frying pan over medium heat. Sprinkle chicken with cumin seeds and season. Cook for 7-8 mins each side or until well browned and cooked. Transfer to a plate to rest for a few mins.

Thickly slice the chicken. Place the lettuce, avocado, onion, mint and chicken in a large bowl. Drizzle with macadamia oil and lemon juice. Season and toss to coat.

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