Cajun Chicken Avocado Salad

Cajun Chicken Avocado Salad: Bold and Fresh

Serves: 4

Ingredients

• 4 x 120g chicken breast, skin and bones removed (females)
• 4 x 220g chicken breast, skin and bones removed (males)

For the 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

For the Avocado Salad:

• 1 cup baby rocket
• 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
• French or Italian dressing (see recipes)

Directions

For the Chicken:

1. Mix all ingredients for Cajun seasoning (dried basil, paprika, garlic powder, cayenne pepper, oregano, parsley, and thyme) in a small bowl until combined. Rub the seasoning over each piece 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 Avocado Salad:

1. Combine all salad ingredients (baby rocket, watercress, cherry tomatoes, shallots, snow peas, mushrooms, and avocado) in a large bowl and toss. Top with 1 tablespoon of French or Italian dressing.

Tip: Avocado has a high fat content, but most of its fats are beneficial to the body. It is particularly high in omega-6 fats that stabilise blood sugar levels and keep hunger at bay.

This Cajun Chicken Avocado Salad is a vibrant, nutritious dish that’s perfect for a quick dinner or meal prep. The bold Cajun spices complement the fresh, creamy avocado salad, creating a balanced and delicious meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.