Blackened Chicken and Black-Eyed Pea Salad
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Ingredients
- 500 g skinless chicken breast fillets
- 2 tbsp cajun seasoning
- 400 g tinned black-eyed beans
- 200 g cherry tomatoes, halved
- 1 avocado
- 1 romaine lettuce
- 1 red onion, finely sliced
- 1 lime
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 40 g
- Carbohydrate
- 23.1 g
- of which sugars
- 6.2 g
- Fat
- 16.7 g
- of which saturates
- 2.6 g
- Fibre
- 13 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the chicken breast fillets all over with the cajun seasoning and 1 tablespoon of the olive oil.
- 2
Heat a griddle or frying pan over a high heat and cook the chicken for 6-7 minutes on each side until blackened in places and cooked through with no pink in the middle. Rest for 5 minutes, then slice.
- 3
Tear the romaine lettuce into a large bowl and add the black-eyed beans, cherry tomatoes and red onion.
- 4
Slice the avocado and add to the bowl, then squeeze over the lime juice and drizzle with the remaining olive oil.
- 5
Top with the sliced blackened chicken and serve.
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