• 4servings
  • 280minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 chicken breast fillets

  2. olive oil

  3. 4 tablespoons Cajun seasoning

  4. 1 ciabatta baguette

  5. garlic salt

  6. 1 cos lettuce

  7. 1 red onion

  8. radishes

  9. 1 red pepper

  10. 1/2 cucumber

  11. baby plum tomatoes

  12. salt and pepper to taste

  13. Parmesan cheese

  14. Caesar dressing

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4. Butterfly the chicken breasts and drizzle with a little olive oil ensuring that they are all coated then sprinkle over the Cajun seasoning to taste and marinate for a few hours.

  2. Cut ciabatta into small cubes, drizzle with olive oil, sprinkle with garlic salt and spread over a baking tray.

  3. Bake for 10 minutes or until crisp. Set croutons aside to cool.

  4. Chop up cos, finely shred red onion, radishes and red pepper (I sometimes roast the pepper then shred it, but that's optional). Slice cucumber and cut in half; arrange them with tomatoes on a plate; season with salt and pepper. Add croutons and shavings of Parmesan.

  5. Heat frying pan and cook marinated Cajun chicken 7 to 8 minutes on each side. Allow to rest for a few minutes then cut into strips, arrange them on top of your salad drizzle over Caesar dressing; season and serve.

  6. You can also serve this with some nice crusty bread.


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