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.
Combine Edgell Red Kidney Beans, cherry tomatoes, spring onions, celery and squash in a large bowl. Dress with remaining oil and lime juice.
Serve salad on a platter arranging chicken in the centre. Garnish with coriander and serve immediately.