Salad with chicken and avocado

 

Ingredients

2 pieces of chicken breast
1 tbsp. red pepper powder
1/2 tsp. black pepper
1/4 tsp. cumin
Juice of a quarter of a lemon
3 tbsp olive oil
Salt
For the salad:
15-20 cherry tomatoes, halved
5-6 tbsp canned
corn 1 red onion, chopped
2 spring onions, chopped
1 small cucumber, chopped diced
2 small or 1 large avocado
1 small head of lettuce, chopped
For the vinaigrette:
The juice of 1 lime or lemon
3 tbsp olive oil
1 tbsp. honey
1 tbsp coriander, fresh and chopped
1 clove garlic, grated
Salt and pepper

How to:

Mix the oil and lemon juice with the pepper and cumin. Pour over the chicken and bake in a preheated oven at 210 degrees for 20-25 minutes.
Place all the salad ingredients (except the lettuce and avocado) and mix well. Season with salt and pepper, add olive oil and mix again.
Put the lettuce in another bowl, season with salt and pepper, mix and place in the same bowl with the above ingredients, but next to it. Top with sliced ​​avocado.
Slice the chicken and place on top of the salad.
Place the vinaigrette ingredients in a bowl and mix well.
Garnish the salad with the vinaigrette and enjoy.