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:

1. 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.
2. Transfer to a plate to rest for a few mins.
3. Thickly slice the chicken. Place the lettuce, avocado, onion, mint and chicken in a large bowl.
4. Drizzle with macadamia oil and lemon juice. Season and toss to coat.