A wonderful and colourful wok cajun chicken and vegetable stir fry that’s pleasing to the eye and delectable to the tastebuds.
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Cajun Chicken with Salad
Description
A wonderful and colourful chicken and vegetable salad that is pleasing to the eye and delectable to the tastebuds.
Ingredients
Scale
- 2 chicken breast
- 1/2 pack cajun spice
- 1 punnet cherry tomatoes – cut into halves
- 150 grams baby spinach and mixed greens
- 1 red onion
- 1 lebanese cucumber
- 2 radish, sliced thinly
- 200ml Thickened Yoghurt
- 1 splash Olive oil
- 1 pinch Salt
- 1 pinch Pepper
Instructions
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Turn oven to 180 degrees
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Coat the chicken breast with Cajun spice. Drizzle with a little oil, cover and cook in the oven for 18 mins (approx)
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Combine remaining salad ingredients in a bowl
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When chicken is cooked, rest for a few minutes then slice very thinly
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To serve – place the warm cherry tomato salad on the bottom of the plate, fan half the chicken breast on top with a small scoop of yogurt. To garnish, drizzle of olive oil and salt and pepper to taste.
- Category: Dinner
- Method: Easy
- Cuisine: Asian
