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Thursday, October 16, 2014,4:54 PM by
Ponmathi Srilekha.S

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CAJUN CHICKEN SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation 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 10 minutes on each side, or until thoroughly cooked. If still slightly 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.

INGREDIENTS

  • 500 grams skinless, boneless chicken breasts, about 140 grams/5 oz each
  • 5 teaspoon Cajun seasoning
  • 4 teaspoon sesame oil
  • 2 ripe mango, peeled, stoned and cut into thick slices
  • 300 grams mixed salad leaves
  • 2 red onion, cut in half and thinly sliced
  • 200 grams cooked beetroot, diced
  • 100 grams radishes, sliced
  • 100 grams walnut halves
  • Sesame seeds, to garnish

Dressing

  • 5 tablespoon sesame oil
  • 4 teaspoon Dijon mustard
  • 2 tablespoon lemon juice
  • Salt and pepper

8 comments for “Cajun Chicken Salad”

  • Posted Thursday, February 16, 2023 at 10:39:26 PM

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