From Rachael Ray's Get Real Meals. The combo of this, served with the Cream of Cheddar Soup in the soup section…like YUM! McOmber fave for sure. By the way, the Cream of Cheddar Soup is a recipe I’m asked for all the time…make sure you try it!

1 tablespoons ground cumin
5 tablespoons extra-virgin olive oil (EVOO), divided
5 thin chicken breast cutlets
1 tablespoon ground coriander
Salt and freshly ground pepper
2 limes
1 ripe Hass avocado
2 to 3 hearts of romaine lettuce, sliced or torn into bite-size pieces
1/2 pint cherry tomatoes, cut in half
1/4 cup fresh cilantro leaves, chopped

Preheat a large skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Season the chicken breasts with the remaining tablespoon of cumin, the coriander, and salt and pepper; add to the hot skillet and cook for 2 to 3 minutes on each side, or until cooked through. Remove the chicken to the cutting board, squeeze the juice of 1 lime over the chicken, and allow it to cool slightly.

Cut the avocado in half lengthwise, cutting around the pit. Separate the halves and using a spoon, scoop out the pit and then scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces. Add to a mixing bowl. To the avocado add the romaine lettuce, tomatoes, and cilantro. Cut the chicken into thin strips and add to the bowl. Squeeze the juice of the remaining lime over the salad and drizzle with the remaining 3 tablespoons of EVOO. Season with salt and pepper and toss to coat.

4 SERVINGS