Warm spinach and chicken Cajun salad

To add extra ‘heat’ sprinkle additional Cajun seasoning on the chicken before cooking.

Serves 4

1 Tbsp olive oil
500g stir fry chicken
2 onions, cut into wedges
1-2 red or yellow capsicums, deseeded and cut into wedges
6-8 cups loosely packed spinach leaves
4-5 tomatoes, cut in wedges

Warm Dressing:
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp Cajun seasoning
2 tsp sugar
½ cup water

Heat oil in a non-stick frying pan.
Stir fry the chicken for 5 minutes or until lightly browned.
Add onion and capsicum and cook for a further 4-5 minutes or until onion is tender and chicken cooked through.
Remove pan from heat.
Arrange spinach leaves on four serving plates.
Top each with a quarter of the tomato wedges.
Remove chicken from the pan and arrange over spinach.
Add oil, lemon juice, Cajun seasoning, sugar and water to the pan. Stir well to dissolve.
Drizzle over salad and serve immediately.

Variation: Use stir fry pork or beef in place of the chicken.

2010