Cajun Chick'n Salad

Serves: 2
Time: 20 min

Zesty and flavourful, with glazed Chick'n atop a bed of crisp seasonal greens & vibrant vegetables, with a lemon, olive oil vinaigrette

1. To make the Cajun Glaze, place all ingredients in a jug, with a hand blender mix it until smooth.
Keep refrigerated. (It is better to have this made a day or two before so that all flavours does blend together).

2. Pan-fry Chunks in a little oil for 17 minutes.

3. Drizzle with the glaze 5 minutes before cooking end.

4. Make sure all Cajun Chunks are well coated & reach core temperature of 75C (165F).

5. Serve with a salad using seasonal, salad leaves and vegetables tossed in a Lemon olive oil vinaigrette (1 part Lemon juice with 2 part olive Oil add salt and pepper).


  • 6 Chick’n Chunks per portion
  • Cajun Glaze
  • 2 Tbsp Cajun Spices
  • ½ Lime Juice
  • 70ml Tomato Ketchup
  • 30ml HP sauce
  • ¼ tsp Horseradish puree

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