Cajun chicken, chickpea and avocado salad with lemon and chive crème fraiche dressing

Serves 4

Ingredients

400g chicken breast or thigh ( I always do extra to have for lunches)

1 x 400g can of chickpeas, rinsed and drained

180g bag of mixed lettuce- You can use cos lettuce, rocket, baby spinach, chopped kale or coleslaw, whatever you like!

2 tomatoes, diced

2 lebanese cucumber, diced

1 small red onion, peeled, cut in half and sliced thinly

1 avocado, diced

1 portion of crème fraiche dressing (below)

Cajun spice mix (recipe below)

Method

Slice your chicken into 4 or so pieces and then rub some of the spice on both sides. It is up to you how much you would like to use. Heat a pan with a little oil and cook 4 minutes on each side or until no longer pink in the middle. At the end of cooking put in your chickpeas and heat through for 2 minutes.

To serve place your lettuce mix, tomato, cucumber, red onion and avocado onto 4 plates. Top with chicken and your crème fraiche dressing.

Crème fraiche, lemon and chive dressing

Ingredients

¼ cup of crème fraiche- or you can use sour cream

1 tbsp lemon juice

1 tbsp chopped chives

½ tsp Dijon mustard

Salt and pepper

Method
Mix together well. Add a little water to make a nice dressing consistency.

Cajun spice mix

Ingredients

¾ tsp salt

2 teaspoons garlic powder

2 tsp paprika

2 tsp smoked paprika

2 tsp dried oregano

2 tsp dried thyme

1 tsp ground black pepper

1 tsp dried rosemary

1 tsp onion powder

½ tsp chili powder (or to taste)

Method

Using a spice grinder or similar and grind to a powder. Keep in an airtight container.

Use to rub on beef, pork, chicken, fish and prawns