Cajun Chicken Salad with Mango

The chicken is first coated with a spice crust and then pan fried or grilled.


  • 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

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.


When out of season, replace the mango with papino or melon.

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