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Spicy Cajun Chicken & Black Bean Salad
Spicy Cajun Chicken & Black Bean Salad
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 240g black beans (drained) (use half) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 1 onion (use half)
- 0g sweet beets & little leaves
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
- 2 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 1 tbsp red wine vinegar
- 75g baby plum tomatoes (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 British Free Range chicken breast
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 602
Protein: 58g
Carbs: 41g
Fat: 24g
Ingredients
- 2 British Free Range chicken breasts
- 1 onion
- 2 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 40g baby spinach
- 75g baby plum tomatoes
- 1 handful of fresh coriander
- 240g black beans (drained) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 1 tbsp red wine vinegar
- 1 unwaxed lime
Nutritional Information
Calories: 578
Protein: 57g
Carbs: 39g
Fat: 23g
Spicy Cajun Chicken & Black Bean Salad
Spicy Cajun Chicken & Black Bean Salad
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle.
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Season the chicken breasts with sea salt and add to the pan. Cook for 2 mins on each side until turning golden brown. Meanwhile, in a small bowl, mix the cajun spice with 3 tsp oil.
- Transfer the chicken breasts to a medium sized oven proof dish, drizzle the cajun spice oil over the chicken. Place the dish into the oven and cook for 20 mins, or until cooked, turning half way through to coat in spices and oil.
- Peel the red onion and cut in half, very thinly slice just one half then place into a medium-sized bowl. Add the red wine vinegar, mix and leave to pickle.
- Finely dice the remaining half onion. Re-heat the frying pan with 2 tsp oil on a medium heat, add the onion and cook for 5 mins, until softening. Meanwhile, cut the plum tomatoes in half, roughly chop the coriander, cut the lime into quarters, drain the sweetcorn and black beans together in a sieve.
- Add the tomatoes, sweetcorn, black beans and just half the coriander to the frying pan. Continue to cook for a further 5 mins, add 1 tbsp water if the mixture needs loosening. To a small bowl add the almond yoghurt, remaining coriander, the juice from 2 limes and some black pepper. Mix, then stir just half of this yoghurt through the black bean mix.
- Divide the spinach leaves between two plates and spoon the black beans alongside. Thinly slice the chicken and serve over the top. Garnish with a portion of pickled red onion, the remaining lime wedge and a spoonful of the yoghurt.
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