Cajun Spiced Chicken & Beet Salad

WHAT YOU’LL NEED:

200 grams Chicken Breast

1 tbsp Cajun Seasoning

1 tbsp Avocado Oil

4 cups Mixed Greens

1/2 cup Microgreens

1/2 cup Roasted Beets (Cubed)

1/4 cup Goat Cheese (Crumbled)

1/4 cup Pecans (Crushed)

DRESSING

3/4 cup Frozen Raspberries

1/4 cup Frozen Pomegranate Seeds

1/4 cup Extra Virgin Olive Oil

1/2 cup White Balsamic Vinegar

2 tbsps Maple Syrup

1/4 cup Water

1 tsp Miso Paste (Optional)

Sea Salt & Black Pepper (To taste)

LETS GET COOKING:

tenderise the chicken with a mallet to ensure it’s the same thickness. Once it is uniformly thinned out, apply the avocado oil and cajun spice for seasoning.

Heat a cast iron skillet over medium heat for a few minutes to cook the chicken. Add the chicken and cook it on one side for 4-5 minutes. Flip it over and cook on the other side for another 4-5 minutes.

Once it's done, remove it from the heat and wrap the chicken in aluminium foil to rest while you prepare the salad.

Arrange the salad greens & microgreens onto two plates and toss them with the Raspberry & Pomegranate Vinegarette Salad Dressing (recipe separate). Top with the roasted beets, crumbled goat's cheese and crushed pecans.

Slice the cooked chicken and place it on top of the salad to enjoy.

DRESSING METHOD

Place all of the ingredients into a high-speed blender and blend until smooth. Use as your new favourite salad dressing. Store in a glass container in the fridge.