Cajun Chicken Salad

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Ingredients:

  • 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

Method:

  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.

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