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.
The quantities provided above are averages only.
Ingredients
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 Irish 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
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Divide the Cajun chicken salad between bowls.
- Crumble over the Greek style cheese, cracking some black pepper on top.
- Garnish with the toasted hazelnuts.
