Tue, 17 January 2017
Edward Hayden was in the kitchen this morning with this delicious salad recipe.
Lime dressing:
7floz/200ml natural yoghurt
Juice and zest of one lime
1 dessertspoon olive oil
Seasoning
1 dessertspoon of freshly chopped mint
Combine all ingredients together and store in the fridge until required.
Cajun Chicken:
4 chicken breasts-sliced in half
2 level teaspoon of Cajun powder
2 dessertspoon of sunflower oil
Place chicken in a large clean bowl.
Sprinkle Cajun spice over the top.
Add oil and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Pan fry chicken breasts (which have been halved) for about 4 minutes on either side and transfer them to the oven for an additional 10-15 minutes (depending on thickness) until they are fully cooked.
Meanwhile wash and dry a mixture of lettuce leaves.
Present them in a large bowl. If you wish you can add additional ingredients.
Some Suggestions:
Cherry tomatoes
Diced cucumber
Chunks of avocado
Red onion
Fresh raspberries
When the chicken is cooked, place it neatly and directly on the top of the salad leaves and drizzle with some of the lime and yoghurt dressing.
Serve immediately.
