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Categories:
chicken breasts Cajun seasoning oil baby spinach shoots celery stalks red pepper green pepper red cabbage sesame seeds garlic sugar garlic balsamic vinegar olive oil
Viewed: 69 - Published at: 7 years agoIngredients
- 1 3/4 lbs boneless skinless chicken breasts
- 2 tbsp Cajun seasoning
- 2 tbsp oil
- 4 oz baby spinach, coarsely chopped
- 3 oz pea shoots
- 4 None celery stalks, cut into thin strips
- 1 None red pepper, seeded and thinly sliced
- 1 None green pepper, seeded and thinly sliced
- 1/4 None red cabbage, finely shredded
- 1 tbsp sesame seeds, toasted, to serve
- None None FOR THE GARLIC DRESSING
- 1/2 cup sugar
- 6 cloves garlic, coarsely chopped
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
Method
- Dust the chicken with Cajun seasoning. Heat the oil in a large skillet on high heat. Cook the chicken in batches for 3-5 mins each side, until golden and cooked through. Cool slightly, then tear into large shreds.
- For the garlic dressing, place sugar and 1 tbsp water in a small saucepan on low heat. Stir until the sugar dissolves. Increase the heat to high and boil for 6-7 mins, without stirring, until the mixture is caramelized.
- Remove the pan from the heat and carefully stir in the balsamic vinegar. Strain into a bowl. Gradually whisk in the oil, 1 tsp at a time, until the mixture thickens slightly.
- Combine the salad ingredients in a serving bowl. Add the chicken and garlic dressing and toss gently. Serve topped with sesame seeds.
