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03 May, 2015

Cookbook recipe: Cajun chicken with avocado salad & mango salsa

The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango.



1 tbsp smoked paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp crushed dried chilli
1 garlic clove, crushed
1 tsp olive oil
4 skinless, boneless chicken breasts, about 150g each

For the salad
150g spinach
A handful of fresh coriander
A handful of fresh mint
A handful of fresh parsley
1/4 red onion, roughly diced
1 tsp rapeseed oil
2 avocados

For the mango salsa
1 mango, diced
4 cherry tomatoes, diced
A handful of fresh coriander, finely chopped
Juice of 1 lime
1 fresh red chilli, seeded and finely chopped
Salt and pepper


This is an exclusive recipe from our cookbook, The Detox Kitchen Bible.

Serves 4 • 415 calories per serving

This dish is all about the marinade. Rich spices and a punch of garlic create a smoky, aromatic flavour. By gently bashing out the breasts, the marinade can cover a greater area of the flesh. The chicken is perfectly balanced by the light, creamy avocado salad and sweet-spicy salsa made with mango. This fruit is a source of the antioxidant beta-carotene, which among its many other benefits may help delay the onset of cognitive decline in older people.

1 Mix together all the spices, garlic and oil with a pinch of salt in a large bowl. Add the chicken breasts and turn them so they are covered with the marinade.

2 Set a ridged griddle/grill pan on a medium heat and leave to heat up.

3 Meanwhile, one at a time, place the breasts on one half of a large sheet of clingfilm, fold the clingfilm over so that the spices are sealed in and gently bash the breasts with a rolling pin to flatten them to about 1cm thick; remove the clingfilm. Place the breasts on the griddle pan and cook for 6 minutes on each side.

4 Make the salad whilst the chicken is cooking. Finely chop the spinach, coriander, mint, parsley and red onion and mix together with the oil in a large bowl. Peel the avocados and remove the stone, then dice the flesh. Add to the bowl and fold in gently. Season with salt and pepper.

5 For the salsa, combine all the ingredients in another bowl. Use your hands to mix, squeezing the tomatoes to create a chunky, juicy salsa.

6 Serve each chicken breast with a big helping of the spinach salad and the mango salsa.

Rich in Vitamins B2 (riboflavin), B3 (niacin), B6, C and E • Folate • Potassium • Beta-carotene • Tryptophan • Beta-sitosterol • Fibre

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