CAJUN CHICKEN SALAD
Serves :
4
Preparation Time :
Cooking Time :
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”
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