This Cajun Chicken Noodle Salad with Creamy Chilli Lime Dressing is a colourful any-season salad to set your taste buds tingling. Awesome Chicken Salad with a Kick!
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
- 2 chicken breasts butterflied
- 1 tbsp olive oil
- 1 tbsp Cajun spice
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic salt
- 250 g dried fine egg noodles – or 420g cooked Use rice noodles for gluten free
- 1 head of spring greens leafy green cabbage, chopped into ribbons
- 1 red pepper sliced
- 1 small cucumber peeled, deseeded and sliced into half-moons
- 1 small bunch coriander (cilantro) roughly chopped
- 3 tbsp buttermilk
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 2 tbsp chopped coriander/cilantro
- Juice of 1 small lime
- 1/2 red chilli finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 small garlic clove peeled and crushed
- Preheat a griddle or frying pan to a high heat. Place the butterflied chicken breasts on a board and drizzle over the oil. Mix together the Cajun spice, pepper and garlic salt, then sprinkle over the top and rub into the chicken on both sides.
- Place the chicken on the griddle, and cook for around 7-9 minutes, turning once, until cooked all the way through. Remove and allow to rest.
- Meanwhile, cook your noodles as per the pack instructions. Whilst the noodles are cooking, make your salad dressing by mixing all of the ingredients together in a small bowl until combined. Cover and place in the fridge whilst you prepare the rest of the salad.
- When the noodles are cooked, drain them in a colander/sieve and rinse through with cold water until they’re completely cold. This will stop the cooking process and ensure your noodles don’t stick together. Place the sliced spring greens, red pepper slices and cucumber into a large serving bowl (or divide between four plates). Top with the cooked noodles.
- Slice the chicken into strips and scatter on top of the salad, then drizzle a few tablespoons of the dressing over the top. Serve with the remaining salad dressing and a sprinkling of coriander.