Cajun Grilled Chicken Salad
PREP 10 MIN•COOK 15 MIN
Number of servings
2 corn cobs, (medium, 160g ea) husks removed
260g skinless chicken breast
1⁄2 tsp Cajun seasoning or more to taste
olive oil spray
1 head of baby cos lettuce shredded
100g cherry tomatoes halved
1⁄2 avocado (medium) diced
1⁄4 red onion thinly sliced
1⁄2 cup (90g) pre-cooked quinoa
salt & pepper, to taste
6 sprigs of fresh coriander leaves picked
Preheat a large non-stick grill pan or BBQ to medium-high heat.
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.
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.
Divide lettuce, tomatoes, avocado, onion and quinoa between bowls. Add chicken and corn.
Squeeze over lime juice, season with salt and pepper and serve topped with coriander.
1834 kJ / 438 cals
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