Cajun Chicken Caesar Salad with Oven Wedges

Cajun Chicken Caesar Salad with Oven Wedges

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 11, 2015.
Order Now
Order Now

Chicken thighs coated in a tasty Cajun spice and served in a Caesar salad, with oven baked potato wedges and a lemony dressing.

Ingredients

WEDGES

  • 800g potatoes, scrubbed
  • 2 tablespoons olive oil

SALAD

  • 1 iceberg lettuce
  • 1 capsicum
  • 1 Lebanese cucumber
  • 100g ciabatta, diced 2cm
  • 2 tablespoons olive oil
  • 600g chicken thighs, cut into 2cm strips
  • 2 tablespoons Cajun spice mix

DRESSING

  • 1/2 cup mayonnaise
  • Juice of 1 lemon
  • 1/2 clove garlic, minced

Steps

  1. oven to 200°C. Line two oven trays with baking paper.
  2. Cut potatoes into wedges by halving lengthways then slicing into 6–8 long wedges. Toss with olive oil and spread in a single layer on first prepared tray. Season with salt and pepper and bake until golden, 30–35 minutes.
  3. While potatoes are cooking, prepare salad. Roughly chop lettuce; remove core and seeds from capsicum; roughly chop capsicum and cucumber.
  4. Toss diced ciabatta in half the olive oil and bake in a single layer on second prepared tray for about 5 minutes or until golden. Set aside.
  5. Once potatoes are almost cooked, heat remaining oil in a large frypan (preferably non-stick) on medium heat. Coat chicken in Cajun spice mix and cook for about 3 minutes each side, or until cooked through.
  6. Combine all dressing ingredients and toss with salad and toasted ciabatta.
  7. Divide salad, chicken and wedges between plates.

Nutritional Information

Energy 2564 kj
613 kcal
Protein 30.6g
Carbohydrate 37.6g
Fat 37.4g