Chicken soul food salad
A salad that packs a punch. A soulful bowl of black beans, avocado, parmesan buttered corn and sweet potato topped with a spicy cajun chicken breast and smothered in a southern cream cheese dressing.
SERVES: 4 | COOK & PREP: 50 min
Ingredients
1 avocado, sliced
2 spring onions chopped
Bag of mixed leaf salad
50g cream cheese
4 tbsp mayonaise
400g tin black beans
150g baby corn sliced in half vertically
3 sweet potatoes cut into wedges
25g parmesan
knob of butter
Cajun spice
3 chicken breasts
Juice of half a lemon
sea salt
A few crushed cashew nuts and chopped parsley for serving
Method
Pre heat the oven to 220°c.
Line a large baking tray with baking paper. Lay the sweet potato wedges onto the tray so they are not over lapping. Drizzle with oil, a sprinkle of salt and 1 tsp of cajun seasoning. Place in the oven and cook for 35 minutes or until soft (take out half way through cooking and turn over).
Meanwhile season the chicken breasts with salt and pepper, 1 tbsp of cajun seasoning, the juice of half a lemon and a drizzle of olive oil. Pop in the oven and cook for 20 minutes or until cooked through.
In a small bowl make the dressing. Mix together the cream cheese and mayonaise with 1/2 tsp of cajun seasoning.
In a small saucepan cover the sweetcorn with water, bring to the boil, turn down and simmer for 10 minutes or until cooked to your liking. Once cooked drain the water and mix in the parmesan and butter.
Create your bowls (by layering in a circular direction) adding the spring onion, lettuce, black beans, avocado, sweetcorn, sweet potato then top with the cooked chicken. Drizzle over the cream cheese dressing and sprinkle with the cashew nuts and chopped parsley.