Recipes

WARM SPINACH & CHICKEN CAJUN SALAD

INGREDIENTS:

6-8 cups loosely packed small spinach leaves

4-5 fresh tomatoes cut into wedges

1 Tablespoon olive oil

2 boned and skinned chicken breasts (sprinkle extra Cajun over chicken before cooking if you like it HOT)

2 onions cut into wedges

1-2 red capsicums cut into wedges

 

Warm Dressing:

2 Tablespoons olive oil               

2 Tablespoons lemon juice

2 teaspoons Cajun seasoning

2 teaspoons sugar                     

 ½ cup water

 

DIRECTIONS:

Remove any tough stalks from the spinach leaves. 

Wash, shake then rinse again. Shake or pat dry.

Arrange the spinach leaves on four serving plates.

Top each with a quarter of the tomato wedges.

Heat the oil in a non-stick fry pan.

Pan fry the chicken breasts for 5 minutes or until lightly browned.

Add the onion and capsicum and cook for a further 4 -5 minutes or until the onion is tender & the chicken cooked through.

 

Remove the pan from the heat.

Take out the chicken.  Slice & arrange over the spinach. 

Add the oil, lemon juice, Cajun, sugar & water to the pan. 

Stir well to dissolve.  

Spoon over the remaining pan contents and serve immediately. 

Serves 4.

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