A main-course kinda salad.
6 garlic cloves, lightly crushed2 ripe avocados, sliced6 cups torn Little Gem or green lettuce leavesPreparation
Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over.
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