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Cajun Chicken Salad

with green veg and Greek style cheese

This salad is refreshing, crisp and comes with just a hint of Cajun spices. Featuring succulent chicken, crisp apple, fragrant toasted hazelnuts and tangy Greek style cheese, this is the perfect nourishing option for an easy weeknight meal.

Tags:
Prepped in 10
Quick
Protein Rich
Under 650 calories
Allergens:
Egg
Mustard
Sulphites
Milk
Hazelnuts
Total Time25 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

120 grams

Salad Leaves

1 unit(s)

Apple

75 grams

Green Beans

2 sachet(s)

Mayo

(Contains Egg, Mustard)

75 grams

Broccolini

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

100 grams

Greek Style Cheese

(Contains Milk)

10 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

260 grams

Diced Chicken Breast

1 sachet(s)

Mustard

(Contains Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)2152 kJ
Energy (kcal)514 kcal
Fat27.4 g
of which saturates10.7 g
Carbohydrate17 g
of which sugars10 g
Dietary Fiber0.2 g
Protein41.3 g
Cholesterol0 mg
Salt2.21 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper

Instructions

Get Prepped
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Trim the green beans and chop into thirds.
  • Remove the bottom of the broccolini. Chop the rest into thirds.
  • In a large bowl, mix the chicken with Cajun spice, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

2
  • Toss the green beans and broccolini with salt, pepper and a drizzle of oil.
  • Pop the chicken and veg onto a lined baking tray.
  • Bake on the top shelf of the oven until cooked through, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Pop the hazelnuts onto a separate baking tray. Toast on the middle shelf until golden, 6-8 mins.
  • Once cooked, bash the hazelnuts or roughly chop.

TIP: Allow chicken to cool after cooking.

3
  • Meanwhile, quarter the apple and remove the core and seeds. Thinly slice lengthways.
  • Trim the salad leaves and thinly slice widthways (or tear into bite-sized pieces).
  • In a large bowl, mix the mayo, mustard, vinegar, ¼ tsp salt, ½ tsp sugar and 2 tbsp oil (double all for 4p).
  • Add salad leaves, green beans, broccolini, apple and chicken to the bowl. Toss to coat in the dressing. 
  • Taste and season with salt and pepper, if desired.
4
  • Divide the Cajun chicken salad between bowls.
  • Crumble over the Greek style cheese, cracking some black pepper on top. 
  • Garnish with the toasted hazelnuts.