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Cajun Chicken Salad

Cajun Chicken Salad

with Feta and Lentils

3.7
(144)
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We’re un-Cajun the beast - of flavour that is! Let your imagination and your senses run wild with a delicious spice rub with a hint of spice. To keep it tame, we’ve paired it with some cool and fresh cucumber.

Allergens:
Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes
Cooking Time
DifficultyEasy
serving amount

340 g

Chicken Breast Tenders

1 tbsp

Cajun Seasoning

(Contains: Sulphites)

1 unit

Red Bell Pepper

½ unit

Cucumber

113 g

Lentils

56 g

Red Onion

7 g

Cilantro

56 g

Feta Cheese, crumbled

(Contains: Milk)

1 unit

Lime

1 tbsp

Honey

1 tsp

Cayenne Pepper

Not included in your delivery

unit

Oil*

/ per serving
Calories440 kcal
Energy (kJ)1841 kJ
Fat11 g
Dietary Fiber7 g
Protein52 g
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small pot
•Large Pan
•Large Bowl

Cooking Steps

PDF
Cook the lentils
1

Cook the lentils: Rinse the lentils, then add to a small pot and add enough water to cover the lentils by 2 inches. Boil over high heat until lentils are tender, 14-15 min. Drain.

2

Prep: Wash and dry all produce. Chop half the cucumber (double for 4 people) and pepper into 1-inch cubes. Zest, then slice the lime into wedges. Roughly chop the cilantro.

3

Cook the chicken: Pat the chicken dry with paper towels. Season with half the spice blend, salt, pepper and as much cayenne as you like. Heat a large pan over medium heat with a drizzle of oil. Add the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Mix the salad
4

Meanwhile, toss the cucumber, pepper and red onion in a large bowl. Add the drained lentils and toss with the lime zest, honey and remaining spice blend. Season with salt and pepper.

5

Finish and serve: Cut the chicken into bite-sized pieces. Divide the salad between plates and top with chicken. Sprinkle with cilantro, feta and a squeeze of fresh lime. Enjoy

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