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!