Recipe: Cajun Chicken Salad

Hello beautiful people,

Many of you have requested that I start sharing some of my weekly meal prep recipes, so your wish has been granted. Today I wanted to share my much loved Cajun Chicken Salad recipe which I pretty much lived on last year. Its healthy while also tasting delicious. You don’t believe me? Ben and his brother who both hate salad love this!

What you need:

  • Masterfoods Cajun Spice
  • 2 chicken breasts
  • Green leaves, spinach, kale- whatever you want
  • Tomatoes
  • Carrot
  • Corn
  • Red onion
  • Sweet potato

IMG_2924Cajun Chicken Salad

What you need to do:

  1. 1- 2 large sweet potatoes should be enough for the week. Peel and cut them into bite size pieces and place into a baking tray. Dress with oil and salt and pepper then place into the oven at about 180 to 200 degree celsius. The cooking time varies, but I would say it takes up to 40 minutes to cook.
  2. With the chicken breasts cut them into bite sizes pieces or strips if you prefer. Place the chicken into a bowl and coat with the Cajun Spice and mix it all together. You can make the Cajun Spice but personally I can’t be bothered. Once its all mixed place into a frying pan with oil. Tip, make sure all your bedroom doors are closed, open the windows and put the exhaust fan on. Also don’t get alarmed if you start coughing.
  3. While the chicken and sweet potato is cooking, move onto your salad. Get your Tupperware ready, and place the green leaves, tomatoes, grated carrot, cooked corn and sliced red onion. With the tomatoes, don’t cut into pieces as the juices will make the salad soggy and stale.
  4. Once your chicken and sweet potato is cooked and cooled down, put in the Tupperware with the salad.

IMG_0584

And just like that you’re done. Obviously you can mix up the vegetables to suit your preference. I also try to have some avocado with it- because its delicious. But as avocado season is nearing its end, I’ve been switching it up with hummus or left-over dip. If I was eating it at home I would put sour cream on top which is delicious but also fattening so beware….

You’ll also notice I didn’t mention salad dressing. If you apply salad dressing to your meal prep by Friday your salad with be off and really soggy. So I leave everything as dry as possible and apply my dressing at work. I usually do lemon juice and olive oil.

With the recipe above it is jam packed with everything you need. You get your good fats, healthy carbohydrates and protein. And if my calculations are correct, which it could very well be wrong, the salad ends up being around 300 calories yet is very filling.

**Disclaimer: All opinions are based on personal experiences, and are not sponsored. rachelbeautystyle is not a nutritionist or health specialist and will not be held liable for any recommendations. Therefore try at your own risk.

New posts every Sunday, Tuesday and Thursday!

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