Quick & Easy

Cajun Chicken On Red Kidney Bean Salad


Spicy Cajun coating on tender chicken served on a bed of vegetables.

Prep time:10 mins

Cook time:5 mins

Serves: 4


  • 2 skinless chicken breast fillets, each cut into 4cm strips
  • 2 tablespoons Cajun spice mix
  • 2 tablespoons oil
  • 420g can Edgell Red Kidney Beans, drained
  • 8-10 cherry tomatoes, halved
  • 3 spring onions, chopped
  • 2 sticks celery, cut into diagonal strips
  • 4-6 baby yellow squash, quartered and blanched
  • Juice of 1 lime
  • Fresh coriander, for garnish


Step 1

Lightly coat chicken in Cajun spice. Heat 1 tablespoon oil in a large frypan. Add chicken and cook for 3-4 minutes on each side or until golden brown and cooked through.

Step 2

Combine Edgell Red Kidney Beans, cherry tomatoes, spring onions, celery and squash in a large bowl. Dress with remaining oil and lime juice.

Step 3

Serve salad on a platter arranging chicken in the centre. Garnish with coriander and serve immediately.

Tasty Tip!

Blanched green asparagus can be used instead of squash.

Cajun Chicken On Red Kidney Bean Salad
User rating:
  • 4

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