Warm Chicken And Cilantro Salad - cooking recipe

Ingredients

1 tbsp peanut oil
1/4 cup slivered almonds
1 1/2 lb chicken thigh fillets, thickly sliced
2 tbsp finely chopped fresh cilantro
1 None red pepper, coarsely chopped
2 stalks celery, trimmed, coarsely chopped
9 oz cherry tomatoes, halved
1 None avocado, peeled, pitted, coarsely chopped
3 None spring onions, coarsely chopped
1 head baby romaine lettuce, coarsely chopped
None None Dressing
1/2 cup mayonnaise
1/3 cup sour cream
2 tbsp lemon juice

Preparation

Heat peanut oil in a large frying pan over medium-high heat. Cook nuts, stirring, until lightly browned. Remove from pan and let cool.
Add chicken to pan and cook, stirring, until cooked through. Drain on paper towels.
Place nuts and chicken in a large bowl along with cilantro, pepper, celery, tomatoes, avocado, onions and lettuce.
Whisk together mayonnaise, sour cream and lemon juice. Drizzle over salad and toss gently to combine. Season. Serve.