Cajun chicken and chickpea salad

Who looks at this and just knows they are going to feel good after eating it?

For lunches or dinners where you are looking for a lighter option with clean, crisp flavours, it doesn’t get much better than this.

Maybe you had a few days of heavier meals, or you just need something that’s both simple to make and healthy. Whatever your reason, this dish is sure to delight.

Serves 4


600g chicken breasts, trimmed of fat
Cajun seasoning, to taste
1-2 tablespoons lemon juice
Rice bran oil spray
200g punnet grape tomatoes, halved
1 red onion cut in thin wedges
1 Lebanese cucumber, seeded, chopped
2 sticks celery, diagonally sliced
400g can chickpeas, rinsed
1⁄3 cup small flat-leaf parsley leaves 


  1. Cut chicken in strips; sprinkle with seasoning. Toss in lemon juice; marinate 5-10 minutes.
  2. Preheat a non-stick frying pan over moderate heat; lightly spray with oil. Cook the chicken, in batches, 5-6minutes until cooked.
  3. Combine remaining ingredients in a bowl; season to taste with black pepper. Spoon mixture onto serving plates. Top with chicken; drizzle with pan juices.


Cal      kJ       Carbs      Fat     Sat Fat    Protein
259    1083    14.8        4.1     0 .7         41.5