Monday, 23 March 2015

Blackened Cajun Chicken, Watermelon & Feta Salad


Watermelon, has always been one of my favourite fruits.  I could easily bathe in the stuff, and on a hot day I cannot find anything more refreshing.  When on holiday in Almeria, I was lucky enough to eat some of the most amazing watermelon as they grow the majority of the watermelon sold around Europe there.   No matter what course I had I would enjoy it after my meal. One day at breakfast, I was perusing the buffet and grabbed a helping of watermelon chunks – next to it was what I thought was Yoghurt, so for a change decided to dollop a bit on top of my melon.  When I got back to my table, and started eating it I realised that it was actually cream cheese and not yoghurt.   However, what should have been a strange combination actually really worked!  The salty cheese and the juicy melon worked perfectly, and that is where I got the idea for this salad.   I must say I have been ODing on this over the last few weeks, cannot get enough of the stuff!

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Serves 2

You Will Need:
2 Chicken Breasts Butterflied and flattened
450g Portion of  Watermelon - Cut into cubes
10 Black Olives Sliced
60g Light Greek Salad Cheese (I Use Sainsbury’s Be Good To Yourself)
1 200g Bag of Crispy Salad Leaves – or leaves of your choice
1/2 Tbsp Cajun Seasoning
1/4 Cucumber cut into chunks
For the dressing:
2 Tbs 0% Greek Yoghurt I use Fage, Total Greek Yoghurt.
2 Tbs Balsamic Vinegar
1 Tbs Water
1 Tsp Granulated Sweetener or Sugar
Salt & Pepper to season
Method: 

Sprinkle the Cajun spice on your chopping board, spray the chicken lightly with oil and coat in the spice
Heat a little oil in a frying pan and cook the chicken through, turning so that all the spices get cooked in – don’t worry if your chicken turns black or looks black, this is what you want – you will have a lovely blackened flavoursome chicken breast which is gorgeously white and juicy on the inside.
Add the lettuce leaves, cucumber, watermelon, olives and onions into a salad bowl and toss loosely
Arrange the salad on your serving plate and top with the cubed feta, slice the chicken and lay on top.
Make the dressing by combining all the ingredients in a small bowl, whisk until smooth – season
Pour the dressing over the salad and enjoy! 

DIETARY CALCULATIONS

          Approx Calories Per Portion        
        339 Calories        
      Weight Watchers Values Per Portion
 8PP
      Filling & Healthy PP Values
 2PP

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