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Prep Time: 60 Minutes Cook Time: 13 Minutes |
Ready In: 73 Minutes Servings: 4 |
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I make lots of variations on this. Sometimes I add tomatoes or sun-dried tomatoes,croutons, cucumber, red onions, pine nuts, olives-whatever is on hand and needs using. Prep time includes 30 minutes marinating. Ingredients:
4 skinless chicken pieces (about 150g each) |
1 tablespoon sambal oelek or 1 fresh chili, finely chopped |
1 clove garlic, crushed |
1 teaspoon grated gresh ginger |
1 tablespoon lemon juice |
2 -3 tablespoons cajun seasoning |
2 tablespoons oil |
1 bunch asparagus, trimmed and cut into 8 cm lengths (250g) |
100 g mixed salad greens |
2 red capsicums, sliced (bell peppers) |
50 g beans, shoots |
100 g snow peas, topped and tailed |
1/4 cup cashews, toasted |
1/4 cup natural yoghurt |
3 tablespoons oil |
3 tablespoons lemon juice |
1 clove garlic, crushed |
1 teaspoon grated ginger |
3 tablespoons chopped fresh coriander (cilantro) |
Directions:
1. Combine chicken, sambal oelek, garlic, ginger and lemon juice in a bowl and marinate for 30 minutes-marinating longer will make the salad tastier and spicier.
2. Remove the chicken from the marinade and coat in the Cajun seasoning.
3. Heat the oil in a pan and fry the chicken for about 5 minutes, or until just cooked through.
4. Remove the chicken from the pan, set aside and keep warm.
5. Boil, or steam the asparagus until tender.
6. Combine all remaining salad ingredients including asparagus in a bowl, toss with the dressing and divide among 4 plates.
7. Slice chicken and divide amongst the 4 plates.
8. Serve with a dollop of yoghurt on each.
9. DRESSING: Combine all dressing ingredients in a screw-top jar.
10. Shake until well mixed.
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