Cajun chicken salad with avocado salsa
Cook once – eat twice! This zesty quinoa salad works just as well cold for lunch the following day.
- CourseMain meal
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- 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
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.
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.
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.
Typical values per serving when made using specific products in recipe