Ingredients
- 2 tablespoon Cajun spice (mix)
- 400 grams boneless chicken breast (fillets)
- 2 tablespoons oil (vegetable oil, or olive oil)
- 200 grams green string beams (trimmed)
- 1 red capsicum (coarsely chopped)
- 1 can (420 grams) whole kernel corn (rinsed and drained)
- 1/2 cup parsley, coarsely chopped
- 4 ounces yogurt (natural greek-style yoghurt, 1/2 cup)
- 1/2 teaspoon lime zest, finely grated
- 1 1/2 tablespoons lime juice
- 1 tablespoon warm water
- Lime wedges, to serve
How to Make
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Step 1: Using hands rub spice mix all over chicken to coat.
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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.
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Step 3: Transfer to a heatproof plate and cover with foil and rest for 5 minutes and then slice.
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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.
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Step 5: Add capsicum, corn, chicken and parsley to combine and season with salt and pepper to taste.
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Step 6: Whisk yoghurt, zest, lime juice and the warm water in a small jug and season with salt and pepper.
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Step 7: Drizzling yoghurt dressing over salad and serve with lime wedges.
We hope you enjoy this recipe!
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