Skip to main content

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.

Recipes

Ingredients

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

Method

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

If you enjoyed this recipe and would like to have similar content neatly packaged up and sent to your inbox each week, then sign up to our newsletter below! Our weekly digest is the only place to hear about exclusive offers, as well as receive seasonal recipes & to be entered into our monthly prize draw for a 3-day detox!

Subscribe to our mailing list

* indicates required
Email Address *
First Name
Marketing Permissions

Please select all the ways you would like to hear from The Detox Kitchen:

Email Direct Mail Customized Online Advertising

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

Close Popover

Fancy £25 off your first order?

Pop in your email and we’ll send you your exclusive discount code. You’ll also be signed up to our newsletter containing useful tips and recipes as a digest.