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