Cajun Chicken with spicy avocado SaladFish & Prawn

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Ingredients

Fogdog mild Cajun batter mix
120mls cold beer
300g chicken tenderloin
2 x avocados (large dice)
3 x roma tomatoes quartered
100g wild rocket salad
2 x limes
75ml olive oil
¬Ĺ red onion sliced
1 x punnet Yellow tear drop tomato
2 x orange segmented

Dressing (combine ingredients for dressing)
250g natural Greek yogurt
2 x teaspoons of honey
20ml lemon juice
2 x long red chillies deseeded and chopped (you could use birds eye chilli if you like it hot)
1 teaspoon of roasted cumin seeds crushed
1 x 8 mint leaves sliced thin

Instructions

  1. Cut avocado into large dice and quarter tomato and slice onion add rocket salad segmented oranges and toss with lime juice and olive oil .
  2. Place on plates
  3. Dip chicken tenderloins in Cajun batter and fry till golden brown
  4. Place on top of salad
  5. Top with chilli mint and dressing

Fantastic served with a ice cold beer or chilled glass of sav blanc

Recipe provided by Paul Breheny The Hook and the Cook

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Recipe

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