Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2669 / 639
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep salad
Peel and finely chop the shallots. Place the shallots, vinegar, sugar, oil, salt and pepper in a bowl. Set aside to marinate. Chop the tomatoes. Rinse and drain the pintobeans.
Tip!Marinate the shallots well in advance.
2 Make lime cream
Juice the lime. In a small bowl, combine the sourcream and 2/3/4 tsp of lime juice with a pinch of salt. Mix well and set aside.
3 Fry chicken
Pat the chickenbreasts dry with kitchen paper. Turn the chicken in the cajunspice(spicy!), salt and pepper until coated. Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and reduce the heat to low. Fry for 5 min on each side or until cooked through.
4 Melt cheese
Sprinkle the cooked chickenbreasts with the gratedcheddar and mozzarella. Cover with a lid and take the pan off the heat. Set aside for 5 min or until the cheese has melted.
5 Assemble salad
Meanwhile, add the chopped tomatoes and the drained pintobeans to the marinated shallots. Toss. Check the seasoning. Add a pinch of salt, pepper and sugar.
Serve the cheesy cajunchicken with the pintobean salad and the limecream.