Cajun Chicken and Bean
Salad
Instructions
1 Prep chicken
Slice the chicken into goujons. Add the cajun spice, smoked paprika and salt to a plate. Turn the chicken in the cajun spice until fully coated.
2 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken goujons and cook for 4-5 min on every side until cooked through.
3 Prep dressing
Meanwhile, juice the limes into a bowl or jar. Add the brown sugar, olive oil, soy sauce, salt and pepper and whisk or shake until fully combined - this is your dressing.
4 Prep vegetables
Drain and rinse the red kidney beans and sweet corn kernels. Finely chop the cucumber and red pepper. Trim and finely chop the spring onion. Roughly chop the coriander.
5 Toss and serve
Toss the beans, sweet corn, cucumber, pepper, coriander and spring onion in the dressing.
6 Serve
Serve the chicken goujons over the bean salad with a dollop of sour cream on the side.
Tips for fussy eaters
Substitute the cajun spice for smoked paprika and a pinch of sugar for a milder version!
Pro tip
Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
This wholesome cajun chicken salad is packed with protein!
Cooking Time: 20 min
Cals 592.6 · Prot 58.9 · Carbs 64.6 · Fat 13.3
Ingredients
Chicken
Salad
Dressing
To serve
This wholesome cajun chicken salad is packed with protein!
Cooking Time: 20 min
Cals 592.6 · Prot 58.9 · Carbs 64.6 · Fat 13.3
Instructions
1 Prep chicken
Slice the chicken into goujons. Add the cajun spice, smoked paprika and salt to a plate. Turn the chicken in the cajun spice until fully coated.
2 Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken goujons and cook for 4-5 min on every side until cooked through.
3 Prep dressing
Meanwhile, juice the limes into a bowl or jar. Add the brown sugar, olive oil, soy sauce, salt and pepper and whisk or shake until fully combined - this is your dressing.
4 Prep vegetables
Drain and rinse the red kidney beans and sweet corn kernels. Finely chop the cucumber and red pepper. Trim and finely chop the spring onion. Roughly chop the coriander.
5 Toss and serve
Toss the beans, sweet corn, cucumber, pepper, coriander and spring onion in the dressing.
6 Serve
Serve the chicken goujons over the bean salad with a dollop of sour cream on the side.
Tips for fussy eaters
Substitute the cajun spice for smoked paprika and a pinch of sugar for a milder version!
Pro tip
Did you know that while Louisiana is nowadays home to cajun cooking, the cuisine was initially brought over from Canada?
Ingredients
Chicken
Salad
Dressing
To serve
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