Cajun Chicken Salad with Mango
The chicken is first coated with a spice crust and then pan fried or grilled.
Serves 4 as a main course
YOU WILL NEED
- 4 chicken breast fillets
- 1½ T (22,5 ml) Ina Paarman's Cajun Spice
- 2T (30 ml) olive or canola oil
- mixed lettuce leaves
- 2 mangoes, sliced
- ¼ cup (60 ml) Ina Paarman's Honey Mustard Dressing
- ¼ cup (60 ml) raw unsalted cashew nuts, lightly toasted and roughly chopped
Method
Press the Cajun Spice into the chicken. Drizzle generously with oil on both sides. Cook on a pre-heated griddle pan until just done. Cool. Slice into thin strips across the grain.
Lay out lettuce leaves and mango slices on a plate, top with chicken strips.
Drizzle with Dressing and sprinkle with nuts.
Serve with buttered whole-wheat or crusty bread.
**Variation:**
When out of season, replace the mango with papino or melon.