Cajun Chicken Salad Recipe

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  • Chicken Breasts – 4, skinless and boneless
  • Cajun Seasoning – 4 tsp
  • Sunflower Oil – 2 tsp (optional)
  • Ripe Mango – 1, peeled, stoned and cut into thick slices
  • Mixed Salad Leaves – 200 gms
  • Red Onion – 1, thinly sliced and cut in half
  • Cooked Beetroot – 175 gms, diced
  • Radishes – 85 gms, sliced
  • Walnut Halves – 55 gms
  • Sesame Seeds – to garnish

For Garnish:

  • Walnut Oil – 4 tblsp
  • Dijon Mustard – 1 to 2 tsp
  • Lemon Juice – 1 tblsp
  • Salt and Pepper


  1. Make 3 diagonal slashes across each chicken breast.
  2. Put the chicken into a shallow dish and sprinkle all over with the Cajun seasoning.
  3. Cover and refrigerate for at least 30 minutes.
  4. When ready to cook, brush a griddle pan with the sunflower oil, if using.
  5. Heat over a high heat until very hot and a few drops of water sprinkled into the pan sizzle immediately.
  6. Add the chicken and cook for 7 to 8 minutes on each side, or until thoroughly cooked.
  7. If still lightly pink in the centre, cook a little longer.
  8. Remove the chicken and reserve.
  9. Add the mango slices to the pan and cook for 2 minutes on each side.
  10. Remove and reserve.
  11. Meanwhile, arrange the salad leaves in a salad bowl and scatter over the onion, beetroot, radishes and walnut halves.
  12. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  13. Pour over the salad.
  14. Add the mango, top with the chicken breast and sprinkle with sesame seeds.
  15. Serve.

Feel free to comment or share your thoughts on this Cajun Chicken Salad Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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