Recipe: Warm Cajun Chicken & Avocado Salad

Firstly I must apologise for my absence from the blog. Life seems to get in the way at times. Whilst I enjoy blogging, I have to keep telling myself that is a hobby and that my real life and career must come first – I will try and post new recipes as and when I can but I feel I must put it out there that I may be a little quieter than normal the next coming months.

Anyway, now that’s over with I can tell you why I am posting a recipe for a salad. Yes a salad. On my blog. That is usually filled with naughty, delicious, chocolate calorie filled treats. In September I am going on holiday to America for three weeks and in preparation for the stone I am most likely going to put on in my time out there, the detox has started early.

Plus its summer, and salads are all the rage is summer – right?

If you’re after a quick, delicious dinner that is on your plate in 15 minutes then this is for you. Even Chris was a fan and he’s really not in to salads.

Packed full of flavour from the Cajun spice and lots of colour this salad actually fills you up, but is the perfect light meal for summer evenings or if you’re trying to be good.

Serves 2

Ingredients
Olive oil or Fry Light spray
2 chicken breasts
2 tsp cajun spice
1 ripe avocado, sliced
100g new potatoes or jersey royal potatoes
1/2 cucumber, sliced
100g plum cherry tomatoes, chopped in half
4 spring onions, finely chopped
1 yellow pepper, finely chopped
2 big handfuls of baby spinach
1 baby gem lettuce, finely chopped

Method

Half the potatoes and cook in salted, boiling water for 15-20 minutes until soft

Meanwhile heat some olive oil or fry light in a pan and cut the chicken into cubes. Once the oil is hot, cook the chicken until brown on the edges. Add the cajun spice mix and season with salt & pepper and cook on a medium heat for 10-15 minutes until cooked through

To assemble the salad take two plates and halve the spinach across both, next the baby gem lettuce, then top with the cucumber, pepper, spring onions and tomatoes.

Take the sliced avocado and place around the edges.

Once the potatoes are cooked, drain off and place on top of the bed of salad leaves. Top with the cajun chicken.

Add a little dressing or mayo to serve, if you like.