Cajun Chicken and Avocado Salad

Serves 4 | 398 calories per serve

INGREDIENTS:

  • 4 x 160g chicken breast pieces

CAJUN SEASONING:

  • 1 tablespoon dried basil
  • 1 tablespoon paprika
  • 1 teaspoon dried garlic powder
  • 2 teaspoons cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme

AVOCADO SALAD:

  • 1 cup baby rocket or spinach
  • 1 cup watercress
  • 1 punnet cherry tomatoes, halved
  • 2 shallots, thinly sliced
  • 100g snow peas, blanched and halved
  • 100g button mushrooms, thinly sliced
  • 1 avocado, stone removed, cubed
  • Fat-free French or Italian dressing

METHOD:

  1. Mix all ingredients for Cajun seasoning in a small bowl until combined. Rub the seasoning over each of the pieces of chicken breast until well coated.
  2. Cook chicken in a large lightly oiled frying pan until cooked through. Slice the chicken into 1-2 cm thick slices and serve over the avocado salad.

TO MAKE THE SALAD:

  1. Combine all ingredients in a large bowl and toss.
  2. Top with Fat-free French or Italian dressing.

Click here to download a printable recipe

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