21 March, 2017
Cajun Chicken & Halloumi Salad
Cajun Chicken & Halloumi Salad
Serves: 1
Ingredients:
- 50g chicken breast, thinly sliced
- 1 teaspoon Cajun seasoning
- 1 teaspoon cornflake crumbs
- 25g slice of Cypriot halloumi
- 1/4 cup shredded baby spinach
- 1 mini cucumber, thinly sliced
- 1/8 red onion, finely diced
- 3 cherry tomatoes, quartered
- 15g red capsicum, thinly sliced
Method:
- Place the chicken, Cajun seasoning and cornflake crumbs in a zip lock bag and shake until the chicken is well coated
- Cook over a medium heat in a heavy based frying pan in cooking spray for 3-4 minutes each side until cooked through
- Using the same pan cook the halloumi until golden on both sides
- Prepare the vegetables and mix salad ingredients together
- Serve with your dressing of choice
NV per serve:
- Protein: 164
- Total fat: 7.2g
- Total carbohydrates: 8.3g
- Protein: 17.6g
Recipe Notes:
- Store in an airtight container in the fridge undressed for a maximum of 2 days
- This recipe is not freezer friendly.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.