Warm spinach and chicken Cajun salad
To add extra 'heat', sprinkle additional Cajun seasoning on the chicken before cooking.
1 Tbsp canola oil
500g chicken stir fry
2 onions, peeled and sliced into wedges
1-2 red or yellow capsicums, deseeded and sliced into wedges
6-8 cups loosely packed spinach leaves
4-5 tomatoes, sliced into wedges
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp Cajun seasoning
1 tsp sugar
½ cup water
Heat oil in a heavy-based frying pan. Add chicken and stir fry 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 and add a quarter of the tomato wedges.
Arrange chicken on top.
Add oil, lemon juice, Cajun seasoning, sugar and water to the frying pan. Stir well to dissolve.
Drizzle over salad and serve immediately.
Variation: Use pork or beef stir fry in place of the chicken.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||5g|