Ingredients:
4 skinless chicken pieces ( about 150g each)
1 tablespoon sambal oelek or 1 fresh chili, finely chopped
1 clove garlic, crushed
1 teaspoon grated gresh ginger
1 tablespoon lemon juice
2 -3 tablespoons cajun seasoning
2 tablespoons oil
1 bunch asparagus, trimmed and cut into 8 cm lengths ( 250g)
100 g mixed salad greens
2 red capsicums, sliced ( bell peppers)
50 g beans, shoots
100 g snow peas, topped and tailed
1/4 cup cashews, toasted
1/4 cup natural yoghurt
3 tablespoons oil
3 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon grated ginger
3 tablespoons chopped fresh coriander ( cilantro)
Directions:
Combine chicken, sambal oelek, garlic, ginger and lemon juice in a bowl and marinate for 30 minutes-marinating longer will make the salad tastier and spicier.
Remove the chicken from the marinade and coat in the Cajun seasoning.
Heat the oil in a pan and fry the chicken for about 5 minutes, or until just cooked through.
Remove the chicken from the pan, set aside and keep warm.
Boil, or steam the asparagus until tender.
Combine all remaining salad ingredients including asparagus in a bowl, toss with the dressing and divide among 4 plates.
Slice chicken and divide amongst the 4 plates.
Serve with a dollop of yoghurt on each.
DRESSING: Combine all dressing ingredients in a screw-top jar.
Shake until well mixed.
Servings: 4
Time preparation: 60 min.
Time total: 73 min.