Kathrine Lynch
Kathrine Lynch’s Cajun Chicken Salad.
CAJUN CHICKEN SALAD
ingredients
1/2 tablespoon oil
300 g kūmara
salt and pepper
300 grams of chicken breast
1 teaspoon cajun spice mix
2 cups mixed lettuce leaves
1 tablespoon dressing (optional)
Method
1. Preheat the oven to 180°C
2. Peel and cut the kūmara into cubes, add a dash of oil and season with salt and pepper. Place on a baking tray lined with non-stick paper. Roast in the oven for 30-35 minutes
3. Say the chicken breast, season with salt and pepper. Add a dash of oil to a frying pan, brown the chicken in the oil for 6-8 minutes.
4. Sprinkle the cajun seasoning over the chicken and stir to coat. Continue to cook uncovered until golden brown
5. Remove the cooked kūmara from the oven, let it cool
6. Remove the cooked chicken from the casserole, let it cool
7. Assemble the salad with the lettuce leaves, cold kūmara and chicken
8. Drizzle with a small amount of dressing (if desired)