WARM SPINACH AND CHICKEN CAJUN SALAD

WARM SPINACH AND CHICKEN CAJUN SALAD

Ingredients for 4 Servings

8 cups Loosely packed small spinach leaves
5 Fresh tomatoes, cut into wedges
1 tbsp Olive oil
2 Boned and skinned chicken breasts
2 Onions, cut into wedges
2 Red or yellow peppers, cut into wedges
Warm Dressing:
2 tbsp Olive oil
2 tbsp Lemon juice
2 tsp Cajun seasoning
2 tsp Sugar
1/2 cup Water

Procedure:

1. If you like your food with a 'bit of fire' add extra cajun, and sprinkle it on the chicken before cooking.
2. Remove any tough stalks from the spinach leaves. 3. Wash, shake then rinse again.
4. Shake or pat dry.
5. Arrange the spinach leaves on four serving plates. Top each with a quarter of the tomato wedges. Heat the oil in a non-stick frypan.
6. Pan fry the chicken breasts for 5 minutes or until lightly browned.
7. Add the onion and pepper and cook for a further 4-5 minutes or until the onion is tender and the chicken cooked through.
8. Remove the pan from the heat.
9. Take out the chicken.
10. Slice and arrange over the spinach.
11. Add the oil, lemon juice, cajun, sugar and water to the pan. 12. Stir well to dissolve.
13. Spoon over the remaining pan contents and serve immediately.
14. Courtesy of the New Zealand Vegetable & Potato Growers Federation - vegetables.co.nz

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