Cajun Chicken Breast With Avocado Corn Salsa

This is such a nifty dinner that really packs a punch in the flavour department. I think you’ll be surprised at just how simply it all comes together! Follow me…

Avocado Corn Salsa

This is one of those things you could accidentally polish off with a spoon before it comes time to serve. My advice – whip it up then place it out of sight and out of mind to resist temptation 😂. Thankfully you don’t need any fancy ingredients. Here’s what we’re throwing in:

Tomato – You can use any variety you fancy, so long as they’re ripe and fresh! Here I’ve used a couple of vine-ripened tomatoes. Avocado – Perfectly ripe. If it’s under-ripe it’ll taste bitter! Sweetcorn – I use canned sweetcorn but you could cook up some corn on the cob if you fancied. Lime – The lime juice really brings the salsa to life. Coriander/Cilantro – Love it or hate it, it’s gotta be in a salsa. If you REALLY don’t like it you could sub parsley. Extra Virgin Olive Oil – This creates a silky texture and adds a mellow flavour. Garlic – This is optional, but a very small clove adds another layer of flavour. S&P – Season generously to bring out the best in the salsa.

Process shots: add ingredients to bowl (photo 1), combine (photo 2).

Cajun Chicken Breast

The Cajun chicken pairs so perfectly with the salsa. The refreshing and vibrant salsa with the spicy Cajun seasoning really are a match made in heaven.

Slicing the chicken

We’re going to slice a couple of chicken breasts through the centre to create 4 even-sized breasts. This not only doubles the portion size, but the chicken will also cook through quicker and more evenly too.

Frying the chicken

Pan-frying the chicken is the best option. Not only is it the quickest method, but you also get the opportunity to develop more flavour by lightly charring the spices. Also, you’re left with some delicious buttery flavour in the pan to drizzle over at the end! Process shots: slice chicken (photo 1), season (photo 2), add to pan with oil and butter (photo 3), fry (photo 4).

Where can I find Cajun seasoning?

You’ll find it in most supermarkets in the seasoning section. My go-to is Schwartz, but you can use your favourite brand!

Can I make this ahead of time?

I wouldn’t make the chicken ahead of time, but you could whip up the salsa and tightly store it in the fridge until needed. I recommend leaving out the salt until serving, just so it doesn’t turn soupy as it rests.

Can I use chicken thighs instead?

If you want to use thighs I recommend using boneless skinless thighs. It’s the same method, they’ll just take a little longer to cook through.

Serving Cajun Chicken with Avocado Corn Salsa

To serve, I love mixing cooked rice with black beans, lime juice, coriander and the resting juices from the chicken. You can serve with whatever kind of rice you’d like though. I also love finishing with a few lashings of hot sauce, but that’s completely optional (the seasoning will already add spice to the dish). Alrighty, let’s tuck into the full recipe for this cajun chicken shall we?!