Cajun Chicken with Avocado Salad
London-based Detox Kitchen shares an interesting take on chicken and avocado.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 4 people

INGREDIENTS


For the chicken
1 tbsp smoked paprika
2 tbsp cumin, ground
1 tbsp coriander, ground
1 tsp dried chilli, crushed
1 garlic clove, crushed
1 tsp olive oil
4 (150gm each) chicken breasts, skinless/boneless

For the salad
150g spinach
Handful of fresh coriander
Handful of fresh mint
Handful of fresh parsley
1/4 red onion, roughly diced
1 tsp rapeseed oil or any neutral flavoured oil
2 avocados

For the mango salsa
1 mango, diced
4 cherry tomatoes, diced
Handful of fresh coriander, finely chopped
Juice of 1 lime
1 fresh red chilli, deseeded and finely chopped
Salt and pepper to taste

METHOD


For the chicken

  1. Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.
  2. Set a ridged griddle/grill pan on a medium heat and leave to heat up.
  3. Meanwhile, one at a time, place the breasts on one-half of a large sheet of cling film, fold the cling film over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick; remove the cling film. Place the breasts on the griddle pan and cook for 6 minutes on each side.

For the salad

  1. Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.

For the salsa

  1. Combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.

Assembly

  1. Slice the chicken and place on your serving plate.
  2. Serve with a big helping of the salad and the mango salsa.