Instructions

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.