Ingredients
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4 skinless chicken pieces (about 150g each)
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1 tablespoon sambal oelek or 1 fresh chili, finely chopped
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1 clove garlic, crushed
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1 teaspoon grated gresh ginger
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1 tablespoon lemon juice
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2 -3 tablespoons cajun seasoning
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2 tablespoons oil
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1 bunch asparagus, trimmed and cut into 8 cm lengths (250g)
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100 g mixed salad greens
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50 g beans, shoots
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100 g snow peas, topped and tailed
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1/4 cup cashews, toasted
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1/4 cup natural yoghurt
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3 tablespoons oil
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3 tablespoons lemon juice
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1 clove garlic, crushed
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1 teaspoon grated ginger
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2 red capsicums, sliced (bell peppers)
Instructions
- 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.