Kofifi salad with cajun chicken and honey dressing

Kofifi salad with cajun chicken and honey dressing

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 2
  • Easy
  • Fat conscious Health conscious
  • 20 minutes
  • 10 minutes
  • Umqomboti


  • For the cajun spice mix
  • 1/2 t dried oregano
  • 1/2 t dried thyme
  • 1/2 t ground white pepper
  • 1/2 t ground black pepper
  • 1/2 t cayenne pepper
  • 1 t garlic powder
  • 1 t onion powder
  • For the vinaigrette, mix
  • 1/2 cup fresh lemon juice or cider vinegar
  • 2/3 cup olive or vegetable oil
  • 1 small clove garlic, crushed
  • salt and pepper, to taste
  • 2 T honey
  • 1 t hot English mustard
  • For the salad
  • 4 T oil
  • 2 T Cajun spice
  • 4 skinless, free-range chicken breasts, cut into bite-sized strips
  • 1 large bag of mixed salad leaves
  • 6 cocktail tomatoes halved
  • 1 avocado, peeled and cut into bite-sized pieces
  • 1 small purple onion, sliced and then halved

Cooking Instructions

To make the Cajun spice mix: Pound the dried herbs in a pestle and mortar, then add the rest of the ingredients and mix thoroughly.

To make the salad: Bring the oil to a medium heat in a pan or wok. Add the Cajun spice and cook it for a minute or two to bring out its flavour.

Add the chicken pieces and stir-fry till done to your liking. Let the chicken cool to room temperature before assembling your salad.

Place a generous handful of mixed salad leaves on each plate, then scatter the tomatoes and avocado on top.

Top with the chicken and onion slices and finally drizzle the honey vinaigrette over.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes