Ingredients: 1 chicken breast, 1 cajun chicken seasoning, 1 tomato, 1 avocado, cucumber, feta, spinach and rocket.
Another salad recipe! Whilst the weather’s over 30 degrees here every day I think this will be all I live on. It gets at its hottest here in the afternoon around 2-4pm so I try to eat before this time as when it’s reaching 40 degrees I’m too hot to do anything, especially prepare food. The heat really takes it out of you and I find I’m not as hungry as I would be on a normal day in the office in the UK. But I happen to love a good salad so it’s not so bad.
This one is incredibly easy to make and is full of tasty ingredients. We began by cutting up a chicken breast in a bowl and covering it with a drizzle of olive oil and plenty of cajun seasoning. You need to get your hands involved and make sure the chicken is well coated before throwing it into a hot frying pan. Cook until chicken is white throughout and nice and tender. I struggle when cooking chicken, I tend to over cook it until it goes pretty dry and hard. But I’m slowly getting better with more practice and Stew is a good judge of cooked meat.
Once this is cooked you can leave it to one side or if there’s two of you one can do the chicken whilst the other prepares the salad. I simply threw some spinach and rocket from a mixed bag into the bottom of the dish and layered up with cucumber, tomato, avocado and feta. We also used some of the couscous salad left over from the previous salad we made to bulk it out.
The cajun seasoning provided a little spice whilst the creamy texture of the avocado melted in the mouth against the chicken. Avocado and chicken are one of the best partnerships! So good!