Mexican chicken salad

Preparation Time

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 2 single chicken breast fillets
• 2 tsp ground cumin
• 1 1/2 tbs extra virgin olive oil
• 2 large oranges
• 1 tbs fresh lime juice
• 1 small garlic clove, finely chopped
• 1/2 small red onion, thinly sliced
• 2 ripe avocados, halved, stone removed, peeled, coarsely chopped
• 2/3 cup fresh coriander leaves
• Flour tortillas (optional), to serve

Method

1. Sprinkle both sides of the chicken with the cumin. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Add the chicken and cook for 5 minutes each side or until cooked through. Thinly slice diagonally across the grain.
2. Meanwhile, use a sharp knife to trim the base and top of each orange so they sit flat. Cut down the sides to remove the rind and white pith. Cut along either side of the white membrane to remove the segments.
3. Combine the lime juice, garlic and remaining oil in a small bowl.
4. Combine the chicken, orange, lime juice mixture, onion, avocado and 1/2 cup of coriander in a large bowl. Taste and season with salt and pepper.
5. Divide among serving plates and top with the remaining coriander. Serve with tortillas, if desired.