Blackened Chicken Winter Salad
Now that we are in January's territory I thought a salad would be a highly appropriate start to the year! Don't worry this is isn't your average salad, it's got blacked Cajun chicken, roasted sweet potato, peppers, corn on the cob and zingy lime dressing. It's perfect to get you started on healthy eating this January or just continue if you managed to not fall off the wagon! I've plated my salad as a sharing meal, the idea is to make little wraps using the gem lettuce. Fill them to your hearts content, it's all good!
4 chicken thighs, skinless and boneless
2 peppers, 1 red & 1 yellow, sliced into strips
Half a sweet potato, chopped into small squares
1 corn on the cob or two halves
10 asparagus spears
Half an avocado
1 red chilli, cut into circles
2 gem lettuce
Chilli oil or chilli powder
2 tbsp chopped coriander
Juice of 1 lime
Preheat the oven to 200C.
Start by placing the sweet potato in a baking tray, drizzle a little chilli oil and sprinkling of paprika. Place in the oven and bake for 10 minutes before adding the peppers and corn with a little more chilli oil and paprika. Now bake for 25-30 minutes, adding the asparagus 10 minutes before the end.
Meanwhile, prepare the chicken by placing on a large piece of greaseproof paper and covering with the Cajun spice, making sure both sides have been seasoned. Fold over the paper and bash with a rolling pin until the chicken has flatten out.
Heat a large frying pan with a tablespoon of olive oil and add the chicken. Fry for 4-5 minutes, or until blackened, turn and throw in the chilli circles. Cook until both sides are blackened and the chilli is soft. Place on a chopping board to rest.
To make the dressing place 1 tbsp chilli oil, 2 tbsp olive oil and the juice of the lime in a bowl and stir vigorously. Add the coriander and cooked chilli, then season to taste.
Once the veggies are ready allow to cool for a few minutes and then chop the corn so that you have 4 pieces. Now start to assemble by dotting the lettuce leaves around the dish. Roughly chop the chicken and heap on the plate. Place the peppers, asparagus, corn and sweet potato randomly on the plate, slice up the avocado last to avoid it browning. Lastly give the dressing a stir then pour over the salad.
Serve immediately and enjoy!