Spicy Chicken Salad

• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder mild
• 1 tablespoon sunflower oil
• 1 lime juice
• 6 ounces chicken breasts
• 1/2 head iceberg lettuce shredded
• 14 ounces red kidney beans drained and rinsed
• 14 ounces chickpeas drained and rinsed
• 4 plum tomatoes sliced
• 1 avocado halved, stoned, peeled and thickly sliced
• dressing
• 4 tablespoons sunflower oil
• 1/2 teaspoon cayenne pepper
• 1 tablespoon ground coriander roughly
• 1/2 teaspoon 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 mild, sunflower oil, lime juice, chicken breasts, red kidney, chickpeas, tomatoes, avocado, dressing, sunflower oil, cayenne pepper, ground coriander roughly, honey

Taken from www.yummly.com/recipe/Spicy-Chicken-Salad-1403100 (may not work)