For lovers of salads and appetizers, enjoy the best taste with the innovative Cajun Salad, with chicken breasts, sliced carrots, Iceberg lettuce
2 small Chicken Breasts; cut into longitudinal slices (200g)
1 Iceberg Head, cut into medium pieces
1 medium Carrot, grated
2 medium Tomatoes, quartered
2 Boiled Eggs, quartered
½ cup of All-Purpose Flour
A Dash of Salt and Black Pepper
1 tsp Cajun Spices
2 Tbsps Vegetable Oil
¼ cup of Cheddar Cheese, grated
½ cup of Goody Mayonnaise
¼ cup of Goody Mustard
¼ cup of Honey
- Place the iceberg, grated carrot, tomatoes and eggs in the serving dish.
- Mix together the flour, salt, black pepper and Cajun spices in another bowl, then season the chicken breasts in the mixture and set them aside.
- Heat the oil in a deep skillet, then brown the chicken pieces over medium heat for 12 minutes or until they turn golden. Drain them well from the oil and place them on kitchen paper to absorb the extra oil. Afterwards, place the chicken pieces over the vegetables in the serving bowl.
- Mix all the sauce ingredients and put them on the salad. Garnish with cheese and serve.