Quick lunch or dinner recipe for Cajun Chicken and Corn Salad with a homemade yoghurt dressing
5 ml (1 t) ground cumin
5 ml (1 t) ground coriander
5 ml (1 t) paprika
5 ml (1 t) salt
coarsely ground black pepper
5 ml (1 t) dried origanum
4 chicken breast fillets, thinly sliced
30 ml (2 T) sunflower oil
1 x 410 g can Rhodes Whole Kernel Corn, drained
4 handfuls mixed lettuce
250 ml (1 C) asparagus, steamed
250 ml (1 C) tender stem broccoli, steamed
250 ml (1 C) cherry tomatoes, halved
65 ml (1/4 C) coriander leaves, washed
125 ml (1/2 C) plain yoghurt
125 ml (1/2 C) plain cream cheese
1 clove of garlic, crushed
15 ml (1 T) fresh lemon juice
15 – 30 ml (1 – 2 T) warm water
salt and coarsely ground black pepper
Mix together the cumin, coriander, paprika, 5 ml (1 t) salt, pepper and origanum. Sprinkle the spice mix over the chicken and mix well to coat.
Heat the oil in a frying pan and fry the chicken strips until cooked. Add the Rhodes Whole Kernel Corn to the pan and toss to heat through.
Whisk the yoghurt, cream cheese, garlic and lemon juice together. Whisk in the water to thin the dressing to a pourable consistency. Season the dressing to taste with the salt and black pepper.
Place the lettuce on a serving platter and arrange the asparagus, broccoli, cherry tomatoes and coriander leaves on top. Scatter over the chicken strips and the corn.
Serve immediately with the dressing on the side.
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Recipe provided by Rhodes food products. Visit their website here for more great recipes.