Mexican Chicken Salad
- 400g chicken breast, skin removed, sliced
- 1 Tbsp olive oil
- 4 tsp Cajun seasoning
- 90g salad greens
- 1 red onion, sliced
- 1/2 punnet cherry tomatoes, cut in half
- 1 roasted red or yellow capsicum, peeled and cut into strips
- 1 avocado, sliced
- ½ cup olive oil
- ¼ cup white wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, crushed
Combine chicken, 1 Tbsp oil and Cajun seasoning in a bowl. Heat extra oil in a frying pan over a medium heat and cook the chicken for 6-8 minutes, or until golden brown and cooked through. Remove chicken from pan and set aside to cool.
Place salad greens into a bowl. Add cooked chicken, red onion, cherry tomatoes, capsicum and avocado.
Combine ½ cup olive oil, white wine vinegar, Dijon mustard, honey and garlic.
Drizzle salad with the dressing and serve immediately.
By Brett McGregor