Cooking for Fitness – Cajun chicken salad with black beans, apples and yoghurt dressing

Cajun chicken salad with black beans, apples and yoghurt dressing

Serve 6-8

Cajun Spice Blend

Makes about 42g of Cajun Spice. The Cajun Spice Blend may be stored in a tightly sealed jar in a cool, dark place for several months.

1 tbsp coriander seed
1 tbsp onion flakes
1 tsp dried garlic
1 tsp mustard seed
½ tsp whole white pepper-corns
2 tbsp  paprika
1 tbsp dried parsley flakes
½ tbsp dried thyme
½ tsp celery salt
½ tsp chili powder
½ tsp ground sage
¼ tsp cayenne pepper

1. Dry roast the coriander, white pepper and mustard seeds. Place the roasted spices into a mortar and pestle or spice grinder and grind until fine but not powder. Add in all the other spices and grind again until fine.

For the salad

2 chicken breasts, skin removed and sliced in half length ways to make 4 portions
2-3 tbsp Cajun spice
½ cup finely diced apple and ½  cup grapes halved
3 stalks celery finely diced, to make 1 ½ cups
1 cup tinned black beans, drained and rinsed
¼ cup slivered almonds toasted
3 stalks shallots, thinly sliced
2 handfuls rocket

Dressing

¼  cup real mayonnaise
½ cup natural yoghurt
1 dsp Cajun spice, extra
1 tsp brown sugar
1 tsp tahina
1 dsp lemon juice

1. Place some of the Cajun spice mix into a shallow bowl and roll the chicken pieces in it to cover, Steam, bake or grill until done and set aside to cool a little.  Tear the chicken into shreds and place into a large bowl.
2. Place the mayonnaise, yoghurt, tahina, lemon juice, spice and sugar in a separate bowl and whisk together. Add in the apples grapes, celery, shallots and almonds. Toss through the chicken and rocket, and serve.

Tagged as: celebrity chef, Cooking for Fitness, Dominique Rizzo, recipe, Salad