Prep 1 hr
Cook 13 mins
I make lots of variations on this. Sometimes I add tomatoes or sun-dried tomatoes,croutons, cucumber, red onions, pine nuts, olives-whatever is on hand and needs using. Prep time includes 30 minutes marinating.
- 4 skinless chicken pieces (about 150g each)
- 1 tablespoon sambal oelek or 1 fresh chili, finely chopped
- 1 clove garlic, crushed
- 1 teaspoon grated gresh ginger
- 1 tablespoon lemon juice
- 2 -3 tablespoons cajun seasoning
- 2 tablespoons oil
- 1 bunch asparagus, trimmed and cut into 8 cm lengths (250g)
- 100 g mixed salad greens
- 2 red capsicums, sliced (bell peppers)
- 50 g beans, shoots
- 100 g snow peas, topped and tailed
- 1⁄4 cup cashews, toasted
- 1⁄4 cup natural yoghurt
- 3 tablespoons oil
- 3 tablespoons lemon juice
- 1 clove garlic, crushed
- 1 teaspoon grated ginger
- 3 tablespoons chopped fresh coriander (cilantro)
- Combine chicken, sambal oelek, garlic, ginger and lemon juice in a bowl and marinate for 30 minutes-marinating longer will make the salad tastier and spicier.
- Remove the chicken from the marinade and coat in the Cajun seasoning.
- Heat the oil in a pan and fry the chicken for about 5 minutes, or until just cooked through.
- Remove the chicken from the pan, set aside and keep warm.
- Boil, or steam the asparagus until tender.
- Combine all remaining salad ingredients including asparagus in a bowl, toss with the dressing and divide among 4 plates.
- Slice chicken and divide amongst the 4 plates.
- Serve with a dollop of yoghurt on each.
- DRESSING: Combine all dressing ingredients in a screw-top jar.
- Shake until well mixed.
We loved this!!!!
The flavours were fantastic, and as you say Jan this recipe lends itself to using different vegetables. I followed as written .... well I did forget to serve it topped with yoghurt (I forgot that at the end as I was so excited to serve it) but I did add cucumber and mushroom that I had on hand, and they went so very with everything else in the recipe.
This will be a great recipe for the coming summer months for this family.......Thanks Jan.
What a great burst of flavours and textures in this recipe. I marinated the chicken for 3 hours and I grilled my capsicum and peeled it to get a lovely sweet flavour. I decided not to use asparagus & used lebanese cucumber instead. The bean sprouts gave a great crunch & freshness to the salad and the yoghurt did the right thing for the heat & spiceyness of the chicken. The thing I liked about this recipe that even with strong flavours not one flavour overpowered everything else. Had this for Melbourne Cup lunch & guests said it went well with the Champers.