Cajun Chicken Summer Salad

    Cajun Chicken Summer Salad


    18 people made this

    This salad is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner serves.

    Serves: 2 

    • 2 tablespoons olive oil, divided
    • 2 (170g) skinless, boneless chicken breast halves
    • 1 1/2 tablespoons Cajun seasoning
    • 2 cloves garlic, crushed
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 1 pinch salt and black pepper to taste
    • 2 cups mixed salad greens
    • 1 cup rocket
    • 1 avocado - peeled, pitted and diced
    • 12 oil-packed sun-dried tomatoes, drained and sliced
    • 1/2 cup (70g) sliced black olives

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Warm 1 tablespoon olive oil in a large frypan over medium heat. Season both sides of chicken with Cajun seasoning and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from frypan, drain on paper towels, cool slightly and dice; discard oil and garlic.
    2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt and pepper.
    3. In a large bowl, gently toss the dressing with the mixed salad greens, rocket, avocado, sun-dried tomatoes and olives. Top with diced chicken to serve.

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