Spicy Chicken Salad

• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 1/2 tsp mild chili powder
• 1 tbsp sunflower oil
• 1 None lime, juice
• 4 x 6 oz chicken breasts
• 1/2 head iceberg lettuce, shredded
• 1 x 14 oz can red kidney beans, drained and rinsed
• 1 x 14 oz can chickpeas, drained and rinsed
• 4 None plum tomatoes, sliced
• 1 None avocado, halved, stoned, peeled and thickly sliced
• None None Dressing
• 4 tbsp sunflower oil
• 1/2 tsp cayenne pepper
• 1 tbsp roughly ground coriander
• 1/2 tsp honey

1. Preheat broiler to medium high. Combine the ground spices, oil and lime juice to form a marinade. Pour over chicken breasts and turn to coat. Broil chicken for 20 minutes, turning at least once, until cooked through. Allow to cool slightly, then slice.
2. Divide lettuce, kidney beans and chickpeas among 4 bowls. Top with tomatoes and avocado.
3. To make the dressing, heat oil in a small pan and add the cayenne and coriander. Cook gently for 1 minute, then add lime juice and honey and heat for 1 minute. Season to taste.
4. Top salads with sliced chicken breasts and spoon over the dressing to serve.

cayenne pepper, paprika, chili powder, sunflower oil, lime, chicken breasts, red kidney beans, chickpeas, tomatoes, avocado, dressing, sunflower oil, cayenne pepper, ground coriander, honey

Taken from recipes-plus.com/api/v2.0/recipes/26674 (may not work)