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Photo of Cajun chicken with orange, fennel and lentil salad by WW

Cajun chicken with orange, fennel and lentil salad

Points® value
Total Time
20 min
10 min
10 min


Cajun seasoning

2½ tsp

Chicken tenderloin

500 g

Unpeeled navel orange

3 large

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)


1 medium, thinly sliced

Fresh mint

½ cup(s), chopped leaves


100 g, wild variety

Balsamic vinegar

2 tsp, white variety

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. Divide the lentil salad among serving plates and top with the chicken.


TIPS: You can make your own Cajun spice mix by blending paprika, cayenne pepper, garlic, salt and pepper. Or swap Cajun spice mix for Moroccan spice mix. Keep leftover juice from the segmented oranges to use in another salad dressing. You can add 200g red grape tomatoes with fennel in step 2.