Ingredients
Serves 4
4 skinless, boneless chicken breast
about 140 g / 5 oz each
4 tsp Cajun seasoning
2 tsp corn oil (optional)
1 ripe mango , peeled , pitted and
cut into thick slices
200 g / 7 oz mixed salad leaves
1 red onion , thinly sliced and
cut in half
175 g/ 6 oz cooked beetroot , diced
85 g /3 oz radishes , sliced
55 g / 2 oz walnut halves
4 tbsp walnut oil
1-2 tsp Dijon mustard
1 tbsp lemon juice
salt and pepper
2 tbsp sesame seeds
Method
1 . Make 3 diagonal slashes across each chicken breast . Put the chicken into a shallow dish and sprinkle all over with the Cajun seasoning . Cover and chill for at least 30 minutes .
2 . When ready to cook , brush a griddle pan with the corn oil , if using . Heat over high heat until very hot and a few drops of water sprinkled into the pan sizzle immediately . Add the chicken and cook for 7 - 8 minutes on each side , or until thoroughly cooked . If still slightly pink in the center , cook a little longer .Remove the chicken and set aside .
3 . Add the mango slices to the pan and cook for 2 minutes on each side . Remove from the pan and set aside .
4 . Meanwhile , arrange the salad leaves in a salad bowl , reserving a few for a garnish , and sprinkle over the onion , beetroot , radishes and walnut halves .
5 . Put the walnut oil , mustard , lemon juice ,salt and pepper in a screw -top jar and shake until well blended .Pour over the salad and sprinkle with the sesame seeds .
6 . Arrange the mango and the salad on a serving plate, top with the chicken breast and garnish with a few of the salad leaves .
Serves 4
4 skinless, boneless chicken breast
about 140 g / 5 oz each
4 tsp Cajun seasoning
2 tsp corn oil (optional)
1 ripe mango , peeled , pitted and
cut into thick slices
200 g / 7 oz mixed salad leaves
1 red onion , thinly sliced and
cut in half
175 g/ 6 oz cooked beetroot , diced
85 g /3 oz radishes , sliced
55 g / 2 oz walnut halves
4 tbsp walnut oil
1-2 tsp Dijon mustard
1 tbsp lemon juice
salt and pepper
2 tbsp sesame seeds
Method
1 . Make 3 diagonal slashes across each chicken breast . Put the chicken into a shallow dish and sprinkle all over with the Cajun seasoning . Cover and chill for at least 30 minutes .
2 . When ready to cook , brush a griddle pan with the corn oil , if using . Heat over high heat until very hot and a few drops of water sprinkled into the pan sizzle immediately . Add the chicken and cook for 7 - 8 minutes on each side , or until thoroughly cooked . If still slightly pink in the center , cook a little longer .Remove the chicken and set aside .
3 . Add the mango slices to the pan and cook for 2 minutes on each side . Remove from the pan and set aside .
4 . Meanwhile , arrange the salad leaves in a salad bowl , reserving a few for a garnish , and sprinkle over the onion , beetroot , radishes and walnut halves .
5 . Put the walnut oil , mustard , lemon juice ,salt and pepper in a screw -top jar and shake until well blended .Pour over the salad and sprinkle with the sesame seeds .
6 . Arrange the mango and the salad on a serving plate, top with the chicken breast and garnish with a few of the salad leaves .