Cajun Chicken with Black-eyed Bean Salsa

In this salad, chicken is marinated in aromatic spice, giving it a wonderful; depth of flavour, offset by the smooth texture of the beans and the crunch of corn and pepper.




 Serves 2

Preparation time Time: 25 minutes

Cooking time: 10 minutes

 Wheat Free, Gluten Free


You will need:

  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  • 1 clove garlic, finely chopped
  • 2 small free-range chicken breasts, skin removed, cut into strips
  • 200g tin of black-eyed beans, drained
  • 2 tomatoes, de-seeded and cut into small dices
  • 80g tin of sweetcorn kernels, drained
  • 2 spring onions, finely chopped
  • 15g sun-dried tomatoes, diced
  • Juice and zest of 1 lime
  • Small handful fresh coriander, finely chopped
  • 3 tablespoons half-fat soured cream
  • 1 jalapeno pepper (from a jar), finely diced
  • Juice of 1 lime
  • 2 tablespoons groundnut oil


  1. First, make the Cajun spice mix.  In a large bowl mix together the olive oil, paprika, oregano, cayenne pepper, thyme and garlic.
  2. Place the chicken pieces in the bowl with the spices and mix thoroughly, so that the chicken is completely covered.   Set aside to marinate for 10 minutes.
  3. Next make the salsa.  In a large bowl, mix the beans, tomatoes, sweetcorn, spring onions, sun-dried tomatoes, lime juice and zest and coriander.  Stir well and put to one side.
  4. In a separate bowl, mix together the soured cream and jalapeno pepper.  Add the lime juice and stir well.
  5. Put the oil in a non-stick pan over a medium heat, then add the chicken. Leave to cook for 2-3 minutes without moving, then flip and cook on the other side for a further 2-3 minutes, or until cooked through.
  6. Place the salsa mixture on a large serving plate, top with the warm chicken, and drizzle over the dressing.


This is a delicious topping for baked sweet potatoes. Slice up the chicken and stir through the salsa then stir though a dollop of soured cream.

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