Cajun Chicken Salad
with Feta and Lentils
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Filets de poitrines de poulet
1 cs
Assaisonnement cajun
(Contient: Sulfites)
1 pièce(s)
Poivron rouge
½ pièce(s)
Concombre
113 g
Lentils
56 g
Oignon rouge
7 g
Coriandre
56 g
Feta, émietté
(Contient: Lait)
1 pièce(s)
Lime
1 cs
Miel
1 cc
Poivre de cayenne
Pas inclus dans votre livraison
pièce(s)
Huile*
Ustensiles
Instructions
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.
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.
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.)
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.
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
