Cajun Chicken and Bean

Salad

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low-carb
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low-carb
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Instructions

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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. 

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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.

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3 Prep dressing

Meanwhile, juice the limes into a bowl or jar. Add the brown sugar, olive oil, soy saucesalt and pepper and whisk or shake until fully combined - this is your dressing.

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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.

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5 Toss and serve

Toss the beanssweet corncucumberpeppercoriander and spring onion in the dressing. 

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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

Number of people

Chicken

Chicken breast 400.00 Grams
Cajun spice 4.00 Grams
Smoked paprika powder 2.00 Grams
Salt 0.50 Tsp
Vegetable oil 1.00 Tbsp

Salad

Red kidney beans 240.00 Grams
Sweet corn kernels 145.00 Grams
Cucumber 2.00 Pieces
Red bell pepper 1.00 Pieces
Spring onion 50.00 Grams
Fresh coriander 15.00 Grams

Dressing

Lime 2.00 Pieces
Brown sugar 5.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 15.00 ML
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams

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

photo

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. 

photo

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.

photo

3 Prep dressing

Meanwhile, juice the limes into a bowl or jar. Add the brown sugar, olive oil, soy saucesalt and pepper and whisk or shake until fully combined - this is your dressing.

photo

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.

photo

5 Toss and serve

Toss the beanssweet corncucumberpeppercoriander and spring onion in the dressing. 

photo

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

Number of people

Chicken

Chicken breast 400.00 Grams
Cajun spice 4.00 Grams
Smoked paprika powder 2.00 Grams
Salt 0.50 Tsp
Vegetable oil 1.00 Tbsp

Salad

Red kidney beans 240.00 Grams
Sweet corn kernels 145.00 Grams
Cucumber 2.00 Pieces
Red bell pepper 1.00 Pieces
Spring onion 50.00 Grams
Fresh coriander 15.00 Grams

Dressing

Lime 2.00 Pieces
Brown sugar 5.00 Grams
Olive oil 1.00 Tbsp
Soy sauce 15.00 ML
Salt 0.50 Tsp
Black pepper 0.50 Tsp

To serve

Sour cream 60.00 Grams
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