Cajun Chicken Salad – Friday – Cooking for One

Cajun Chicken Salad

“Cooking For One” is where I provide a weeks menu for those who are living the bachelor life and are tired of eating convenience food or left-overs for a week. To find the menu and shopping list for this weeks “cooking for one” click here.

Serves 1

For the chicken:

1 x chicken breast, butterflied

2 tsp (10ml) olive oil

1 – 2 tsp (5-10ml) Cajun spice

Juice of 1 lime

Salt and pepper

For the salad:

1 head of baby gem lettuce, washed and torn into bite size pieces

¼ cucumber, washed and sliced thinly

1 carrot, peeled and shaved into ribbons, using a veg peeler

1 tomato, washed and cut into quarters

½ round of feta cheese, crumbled or a few shavings of Parmesan

1 handfull of cashew nuts or peanuts

½ avocado, sliced

2 – 3 rashers of bacon, cooked until crispy

Olive oil

Balsamic vinegar

Place chicken onto a plate and rub with olive oil.

Dust in Cajun spice and season with a squeeze of lime juice and salt and pepper.

Preheat a grill pan (or frying pan) and fry chicken over medium heat for 4-5 minutes on each side or until cooked through.

Once cooked, remove from pan and slice into thin strips for later.

Place all salad ingredients into a bowl (except olive oil and balsamic vinegar) and toss to combine.

Drizzle lightly with olive oil and balsamic vinegar and place cooked chicken pieces on top.

Serve immediately.

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