Waitrose and Partners
Cajun chicken salad with avocado salsa

Cajun chicken salad with avocado salsa

Cook once – eat twice! This zesty quinoa salad works just as well cold for lunch the following day.

5 out of 5 stars(1) Rate this recipe
Gluten freeHealthyLow in saturated fat
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Ingredients

  • 270g pack Cajun-Marinated Chicken Breast Fillets
  • 1½ tbsp rapeseed oil
  • 250g pouch red & white quinoa
  • 1 ripe avocado
  • 1 unwaxed lime, zest and juice
  • 75g baby plum or cherry tomatoes, cut into small chunks
  • ½ green chilli, deseeded and finely chopped
  • ¼ x 25g pack coriander, leaves chopped, plus extra to serve

Method

  1. Put the chicken between 2 sheets of baking parchment and bash with a rolling pin until around 1cm thick. Brush with ½ tbsp oil and season. Heat a nonstick frying or griddle pan until hot, then cook the chicken over a medium heat for around 4 minutes on each side, brushing with excess marinade, until lightly charred and cooked through, with no pink meat remaining and the juices running clear. Transfer to a plate.

  2. Meanwhile, microwave the quinoa according to pack instructions. Tip into a bowl, dress with the remaining 1 tbsp oil and season; set aside. Dice the avocado. Put in a bowl with the lime zest and juice, tomatoes, green chilli and coriander; mix and season.

  3. Slice the chicken. Stir ½ the salsa through the quinoa with any chicken cooking and resting juices. Divide the quinoa between bowls or spoon onto a platter, then top with the chicken and remaining salsa. Sprinkle with extra coriander to serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,772kJ/ 663kcals

Fat

32g

Saturated Fat

5g

Carbohydrates

43g

Sugars

4.6g

Fibre

9.4g

Protein

44g

Salt

0.6g

Rating details

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5 out of 5 stars1 rating