Cajun chicken with orange, fennel and lentil salad
- Total Time
cajun seasoning2 ½ tsp, (spice mix)
Chicken tenderloin500 g
unpeeled navel orange3 large
lentils, canned, rinsed, drained1 can(s), (1 x 400g can) brown variety
fennel bulb(s)1 medium, thinly sliced
fresh mint½ cup(s), chopped leaves
rocket100 g, wild variety
balsamic vinegar2 tsp, white variety
oil spray1 x 3 second spray(s)
- Reserve ½ teaspoon of the spice mix. Sprinkle the remaining spice mix over both sides of the chicken tenderloins. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the chicken. Cook for 2-3 minutes each side or until golden and cooked through.
- Meanwhile, peel and segment the oranges over a bowl to catch any juice. Combine the orange segments, lentils, fennel, mint, rocket, 1 tablespoon of the reserved orange juice, the reserved spice mix and vinegar in a large bowl. Season with salt and pepper and toss to combine.
- Divide the lentil salad among serving plates and top with the chicken.