Cajun Chicken Salad

Ingredients
4 Chicken Breasts (sliced in half to make 8 thin breasts) or 12 Mini Fillets
1 Lime (juiced)
5 Tablespoons Flour
1 Tablespoon Cajun Seasoning
1 Teaspoon Cayenne Pepper
Pinch of Salt
2 Oranges (peeled and sliced)
120g Bag of Spinach or Rocket Leaves
1 Small Red Onion (thinly sliced into rings)

Equipment
1 SHARP Knife
1 Chopping Board
1 Oven Proof Dish
1 Mixing Bowl
1 Plate

The Good Bit

1. Pre heat your oven to 220c 425f or gas 7, toss the chicken into the lime juice whilst you measure out into the mixing bowl the flour, Cajun seasoning, cayenne pepper and the pinch of salt, give it a good mix then sprinkle it out onto the plate.
2. Lift each slice of chicken out of the lime juice and press down onto the seasoned flour, coat both sides then place on the oven proof dish. place in the oven for 20-25 minutes.
3. Mix the salad leaves with the onion and orange slices plus any juice that came out of the oranges then serve onto 4 plates and top with the crispy chicken. Enjoy.
   

Serves 4

Spanish Salad

Ingredients
150g Spinach and Rocket Salad (available at most supermarkets)
1 Small Onion (red is sweeter and preferred)
2 Oranges
Dash of Olive Oil
Optional
4 Chicken Breasts (The flavoured packs of cooked chicken pieces that supermarkets do work very well here and will allow you to experiment with flavours like Thai, Mexican and BBQ, if you are using flavoured pieces, ignore the rest of this section)
4 Tablespoons Flour (any will do)
1 Teaspoon Chilli Powder
A Good Pinch of Salt and Pepper
Zest and Juice of A Lime
1 Tablespoon of Cajun Seasoning

Equipment
2 Large Bowls
1 Small bowl for the lime juice
1 Large Frying Pan/Wok
1 Spatula
1 Lime Zester and Juicer

The Good Bit

1. If you are having the chicken, mix all the spice, salt, pepper and flower in a bowl along with the zest of the lime, dip your chicken in the lime juice and then coat both sides with the flour mixture.
2. Fry these off on a medium heat until golden turning only once so as to disturb the coating as little as possible.
3. Mix the salad leaves in with a dash of olive oil, peel and cut your oranges into skinless segments collecting any juice and mixing that in with the salad leaves.
4. Serve the leaves straight onto a plate and add a couple of slices of orange, then place a chicken fillet on top, or if you are using the pieces option, sprinkle them on top or mix in with the leaves, it's down to you!

Serves 4