Cajun chicken salad with guacamole

Cajun chicken salad with guacamole

Your salad plans just got exciting with this super satisfying cajun chicken salad! We serve this tasty spicy chicken with guacamole and a ripe tomato vinaigrette. This one is a special one!

Cajun chicken salad with guacamole

Your salad plans just got exciting with this super satisfying cajun chicken salad! We serve this tasty spicy chicken with guacamole and a ripe tomato vinaigrette. This one is a special one!
USMetric
2 servingservings

Ingredients

Cajun spice mix
  • 4 tsp 4 tsp sweet paprika powder
  • 3 tbsp 3 tbsp dried thyme
  • 2 2 garlic clove, mincedgarlic cloves, minced
  • 1 pinch 1 pinch cayenne pepper
  • 1 tbsp 1 tbsp olive oil
Chicken
  • 1 lb 450 g chicken breast (without skin)chicken breasts (without skin)
  • 7 oz. 200 g sugar snap peas
  • 4 (1 lb) 4 (450 g) tomatotomatoes
  • 3 tbsp 3 tbsp olive oil
  • salt and ground black pepper
  • 1 (7 oz.) 1 (200 g) avocadoavocados
  • 1 1 lime, the juicelimes, the juice
  • 2 oz. 55 g arugula lettuce

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. In a bowl, mix all the ingredients for the cajun mix. combine well. Cut the chicken into long strips. Coat with the spice mixture with the chicken and marinate for at least 5 minutes (see tip)
  2. Bring a saucepan, water to a boil. Add the peas, and cook until al dente. Drain well.
  3. Quarter, core, and seed the tomatoes. Slice the tomatoes into thin wedges. Do this over a strainer and keep the juices for the vinaigrette.
  4. Make a vinaigrette with the tomato juice, 2/3 of the olive oil, and salt and pepper.
  5. Halve, pit, and peel the avocado; put the flesh in a bowl and add the lime juice. Season with salt and pepper, mash until done.
  6. In a skillet over medium heat, cook the chicken in the rest of the olive oil for 10 to 15 minutes, until cooked through.
  7. Toss the tomatoes and peas with the arugula, and arrange them on plates.
  8. Divide the guacamole and chicken strips between the plates. Serve the vinaigrette separately or on drizzle on top, as you wish.

Recommended special equipment

  • Strainer

Marinating tip

You can even start marinating the day before and leave it overnight in the fridge, which will make this more flavorful.

About the recipe

This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"

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Buon appetito!

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5 comments

  1. Sonia Lancaster
    Easy, tasty recipe
  2. Craig Donaldson
    Great dish, where does 20g of carb come from though?
    Reply: #3
  3. Kristin Parker Team Diet Doctor

    Great dish, where does 20g of carb come from though?

    The vegetables! Peas, tomatoes, avocado, lime and lettuce all have carbohydrates. The peas and tomato are the higher carb count ingredients.

  4. sophicliving
    in your picture of Cajan chicken salad with guacamole the pic looks like snow peas and not sugar snap peas?
    Reply: #5
  5. Kerry Merritt Team Diet Doctor

    in your picture of Cajan chicken salad with guacamole the pic looks like snow peas and not sugar snap peas?

    Sugar snap peas are actually a cross between snow and garden peas, so they do look very similar!

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