
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
½ 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
- Cut avocado into large dice and quarter tomato and slice onion add rocket salad segmented oranges and toss with lime juice and olive oil .
- Place on plates
- Dip chicken tenderloins in Cajun batter and fry till golden brown
- Place on top of salad
- 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

