Cajun Chicken & Bean Salad
Recipe: #23291
March 30, 2016
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Corn, Gluten-Free, No Eggs, Yogurt, Boneless Pieces, more
"From Recipe+ edition on spices. You may like to also try my recipe http://www.recipezazz.com/recipe/cajun-spice-mix-23287 to use in this recipe."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (330 g)
- Calories 612.6
- Total Fat - 11.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 266.6 mg
- Sodium - 126.8 mg
- Total Carbohydrate - 89.8 g
- Dietary Fiber - 13 g
- Sugars - 1.6 g
- Protein - 39 g
- Calcium - 146.2 mg
- Iron - 5.4 mg
- Vitamin C - 21.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Using hands rub spice mix all over chicken to coat.
Step 2
Heat oil in a large frying pan over moderate heat and add chicken and cook for 4 minutes each side or until browned and cooked through.
Step 3
Transfer to a heatproof plate and cover with foil and rest for 5 minutes and then slice.
Step 4
Meanwhile, cook the beans in a saucepan of boiling water for 3 minutes or until just tender and then drain and refresh under cold water and transfer to a large bowl.
Step 5
Add capsicum, corn, chicken and parsley to combine and season with salt and pepper to taste.
Step 6
Whisk yoghurt, zest, lime juice and the warm water in a small jug and season with salt and pepper.
Step 7
Drizzling yoghurt dressing over salad and serve with lime wedges.
Tips
No special items needed.
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