Cajun Chicken Salad
with green veg and feta cheeseCalories
:
451 kcalProtein
:
48.7g proteinTotal
:
25 minutesDifficulty
:
EasyCarb Smart
Protein Rich
Quick
Quick Prep
Calorie Smart
Allergens:
- Sulphites
- Milk
- Hazelnuts
- Nuts
- Mustard
This salad is refreshing, crisp and comes with just a hint of Cajun spices. Featuring succulent chicken, crisp apple, fragrant toasted hazelnuts and tangy feta cheese, this is the perfect nourishing option for an easy weeknight meal.
Ingredients
Serving amount
60 grams
Salad Leaves
1 unit(s)
Apple
100 grams
Green Beans
75 grams
Broccolini
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 pack(s)
Feta D.O.P
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
300 grams
Diced Irish Chicken Breast
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)1887 kJ
Energy (kcal)451 kcal
Fat21.5 g
of which saturates10 g
Carbohydrate18.8 g
of which sugars11.2 g
Dietary Fiber3.8 g
Protein48.7 g
Salt1.7 g
Potassium367.1 mg
Calcium61.3 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Trim the green beans and chop into thirds.
- Chop the broccolini 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.
- Meanwhile, bash the hazelnuts or roughly chop.
TIP: Allow chicken and veg to cool after cooking.
3
- Meanwhile, quarter the apple, remove the core and seeds and thinly slice.
- Trim half the salad leaves (per 2p) and thinly slice widthways (or tear into bite-sized pieces).
- In a large bowl, add the honey mustard dressing.
- Add salad leaves, green beans, broccolini, apple and chicken to the bowl. Toss to coat in the dressing. Loosen with a bit of oil if necessary.
- Taste and season with salt and pepper, if desired.
4
- Divide the Cajun chicken salad between bowls.
- Crumble over the feta, cracking some black pepper on top.
- Garnish with a scattering of toasted hazelnuts.
