Cajun Grilled Chicken Salad

PREP 10 MIN
COOK  15 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

2 corn cobs, (medium, 160g ea) husks removed

260g skinless chicken breast

12 tsp Cajun seasoning or more to taste

olive oil spray

1 head of baby cos lettuce shredded

100g cherry tomatoes halved

12 avocado (medium) diced

14 red onion thinly sliced

12 cup (90g) pre-cooked quinoa

12 lime

salt & pepper, to taste

6 sprigs of fresh coriander leaves picked

Methodbased on 2 servings
1

Preheat a large non-stick grill pan or BBQ to medium-high heat.

2

Grill corn, turning, for 8-10 minutes until lightly charred and cooked. Remove from heat and allow to cool slightly before slicing off the kernels.

3

Coat chicken in spice and lightly spray with oil. Grill for 4-5 minutes, turning, until cooked through. Set aside to rest for 2 minutes before slicing.

4

Divide lettuce, tomatoes, avocado, onion and quinoa between bowls. Add chicken and corn.

5

Squeeze over lime juice, season with salt and pepper and serve topped with coriander.

Nutritional Informationper serving

Energy (kJ)

1834 kJ / 438 cals

Protein

39.2 g

Fat

14.7 g

Sat. Fat

3.5 g

Carbs

33.5 g

Sugar

12.8 g

Fiber

11.3 g

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