Mexican Chicken Salad

clock 10 minutes + 10 minutes bowl Serves 4


  • 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
  • Dressing:
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, crushed
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  • 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

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