Mexican chicken salad (serves 4) approx. 342cals
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
Sprinkle both sides of the chicken with cumin. Heat 2 teaspoons of 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.
Meanwhile, remove the rind and white pith of the orange, cut along either side of the white membrane to remove the segments.
Mix the lime juice, garlic and remaining oil in a large bowl.
Add the chopped chicken, orange segments, lime juice mixture, onion, avocado and 1/2 cup of coriander.
Taste and season with salt and pepper.
Divide among serving plates and top with the remaining coriander.
Can be served with tortillas or mountain bread (which add around 80-120 extra calories to this meal).