About this recipe:This quick salad is absolutely perfect for summer. You can save additional time by buying cooked chicken. Serve with a crusty roll for a substantial dinner.
2 tablespoons olive oil, divided
2 (175g) skinless, boneless chicken breast fillets
1 1/2 tablespoons Cajun seasoning
2 cloves garlic, peeled, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
110g mixed green salad
1 avocado, peeled, stoned and diced
12 oil-packed sun-dried tomatoes, drained and sliced
70g black olives, sliced
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Warm 1 tablespoon olive oil in a large frying pan over medium heat. Season both sides of chicken with Cajun seasoning and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side or until juices run clear. Remove chicken from frying pan, drain on kitchen towels, cool slightly and dice; discard oil and garlic.
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt and pepper.
In a large bowl, gently toss the dressing with the mixed green salad, rocket, avocado, sun-dried tomatoes and olives. Top with diced chicken to serve.