Cajun seasoning is one of my personal favourites, but sadly the shop bought combinations are usually laden with salt and other horrible additives. Nonetheless, it’s super easy to make it yourself, and tastes way better too! It works great with Chicken and Pork, so I like to make sure I've always got some in the cupboard made up. The combination of the punchy Cajun flavours with the natural sweetness of the tomatoes and the creamy avocado in this salad is utterly divine.
Cajun Chicken and Avocado Salad
A delicious and fresh salad combining punchy Cajun-flavoured chicken with the natural sweetness of cherry tomatoes and the creamy texture of avocado. Perfect for a light and satisfying lunch.
Servings: 4 Serves
Calories: 400kcal
Cost: $20
Equipment
- Large salad bowl
- Frying pan
Ingredients
- 4 free range chicken breasts skinless and boneless
- 2 ripe medium-sized avocados, peeled and chopped
- Salad leaves of your choice a mix of rocket, spinach, and watercress works a treat
- 200 g cherry tomatoes halved
- Juice of 1 lemon
For the Cajun Seasoning:
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp oregano
- ½ tsp cayenne pepper
- ½ tsp black pepper
- A little unrefined sea salt to taste
Instructions
- Prepare the Chicken: Dice the chicken breasts. In a bowl, drizzle half the lemon juice over the meat, making sure to watch out for any seeds. Evenly coat the chicken in the spice mixture, and set aside.
- Assemble the Salad: In a large salad bowl, combine your mix of salad leaves with the chopped avocado and cherry tomatoes. Toss in the remaining lemon juice – this will stop the avocado from turning brown.
- Cook the Chicken: Heat a little oil in a pan to a high heat. Add the chicken, and fry until cooked through and golden brown on both sides. Add to the salad, and enjoy!
I’d love to hear how this Cajun seasoning worked for you, and what else you tried it with! Please share in the comments below.
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Made this salad for lunch, and it was fantastic!