Cajun Chicken Salad

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.