Solo recipe for a cauli salad with cajun chicken fillets
1/2 cauliflower – cut into florets
150g chicken fillets
1/4 tbsp Cajun Spice
1 egg (from your pantry)
1/4 clove garlic – peel, grate finely & chop
5g fresh coriander – chop leaves finely
1/2 lime – zest & juice
1/4 chilli (optional) – deseed & chop finely
20g baby spinach – discard large stems
1 stick celery – slice at an angle (½ cm)
1 spring onion – slice thinly at an angle
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Lime: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite.
Chicken: Coat the chicken with the Cajun Spice, add a drizzle of olive oil and season with salt and pepper. Mix well and set aside.
Boiled egg: Boil the kettle. Place a pot on medium-high heat and add the boiling water with a little salt. Bring the water to a simmer (gentle boil), add the egg and cook for 6½ minutes for a soft-boiled egg. The white should be set, and the yolk (yellow) should be runny. Peel, cut into quarters and set aside.
Dressing: Mix together the garlic, coriander, lime zest and juice, olive oil (4 tbsp for 4; 2 tbsp for 2; 1 tbsp for 1) and season with salt and pepper. If you like a bit of spice, mix in the chilli.
Chicken: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the chicken to the pan and cook for 6-8 minutes, until cooked through.
Serve by mixing the baby spinach, cauliflower, celery and spring onion. Top with the boiled egg and spoon the dressing over. Serve with the Cajun chicken.
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