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Warm Salad with Cajun Chicken with Lime & Yoghurt Dressing


I love to have a salad a couple of times a week and this dressing is particularly nice in that it adds a cooling element to the spiciness of the chicken. Try using this dressing on tortilla wraps or fajitas also.

Lime dressing


7floz/200ml natural yoghurt

Juice and zest of one lime

1 dessertspoon olive oil


1 dessertspoon of freshly chopped mint


Combine all ingredients together and store in the fridge until required.

Cajun Chicken


4 chicken breasts-sliced in half

2 level teaspoon of Cajun powder

2 dessertspoon of sunflower oil


Place chicken in a large clean bowl.

Sprinkle Cajun spice over the top.

Add oil and mix thoroughly to ensure that all the chicken is fully coated with the spice mixture. Pan fry chicken breasts(which have been halved) for about 4 minutes on either side and transfer them to the oven for an additional 10-15 minutes(depending on thickness) until they are fully cooked.

Meanwhile wash and dry a mixture of lettuce leaves.

Present them in a large bowl-If you wish you can add additional ingredients.

Some suggestions:

Cherry tomatoes

Diced cucumber

Chunks of avocado

Red onion etc

Fresh raspberries

When the chicken is cooked, place it neatly and directly on the top of the salad leaves and drizzle with some of the lime and yoghurt dressing.

Serve immediately.

Additional notes:

This combination can be piled into a crusty baguette, pitta bread or in a tortilla wrap for a nice picnic lunch.

This delicious summer recipe comes courtesy of top chef, Edward Hayden, whose top-selling cookbook, “Food to Love”, is now available in paperback. Having written for The Sunday World, the Irish Independent and the RTE Guide, appearing in a regular slot on TV3′s Ireland AM AND working as a lecturer in Waterford Institute of Technology,  we figured advice on summer cooking couldn’t come from a better source! Visit him at www.edwardentertains.com for more recipes and food tips


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