Cajun Chicken Salad
Cajun chicken salad with a creamy Cajun dressing.
Ingredients
Cajun Chicken
- 2 Chicken breasts
- 1 tbsp Olive oil
- 1 tbsp Paprika
- 1 tsp Garlic granules
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1/4 tsp Salt
Creamy Cajun Salad Dressing
- 1 tbsp Mayonnaise
- 1 tbsp Greek yoghurt
- 1 tsp Cajun seasoning
- 1 tsp Lime juice
- 1/2 tsp Garlic granules
- 1/2 tsp Dried parsley
Salad Ingredients
- 2 Spring onions (chopped)
- 1 Red chilli (sliced)
- 1/2 Lettuce (shredded) (180g)
- 1/2 Red pepper (thinly sliced)
- 150g Red cabbage (shredded)
- 75g Sweetcorn
- 10g Rocket
Instructions
- Heat oven to gas mark 7/220℃/425℉ and line a baking tray with foil. Place the chicken breasts between 2 sheets of baking paper and hit with a rolling pin until even and flattened. Drizzle with olive oil and rub the chicken breasts until well coated.
- In a bowl add the paprika, garlic, oregano, thyme, cayenne, pepper and salt and mix until combined. Remove 1 tsp of the seasoning and put in a separate bowl to use for the dressing.
- Sprinkle the chicken breasts with the Cajun seasoning on both sides and rub until well covered all over. Place on the baking tray and wrap the chicken in the foil so it's covered. Cook for 18-20 minutes until cooked through and the juices run clear.
- Meanwhile, prepare the salad dressing by adding the mayonnaise, Greek yoghurt, Cajun seasoning, lime juice, garlic granules and parsley to a bowl. Season with salt and pepper to taste, stir until well combined and set aside.
- Add the spring onions, red chilli, lettuce, pepper, cabbage, sweetcorn and rocket to a large bowl. Toss until well combined. Divide the salad between two bowls. Remove the chicken from the oven and let it rest for a few minutes before slicing. Add the chicken to the top of the salad. Drizzle the dressing over the salad and enjoy.