Cajun Chicken and Okra Salad with Garlic Yogurt Dressing


cajun chicken salad dressing okra

3 Chicken breasts, Skin removed
9 Okra
4 pieces Bacon
12 Asparagus tips
1 Aubergine, Large
2 tablespoons Flour
1 Egg, beaten
Oil, For deep-frying
Cajun Spice Mix
1 3/4 teaspoons Paprika
1 3/4 teaspoons Salt
1 1/4 teaspoons Dry mustard
1 1/4 teaspoons Onion powder
3/4 teaspoon Garlic powder
3/4 teaspoon Cayenne pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
1 cup Greek yogurt
3 teaspoons Roasted garlic, finely mashed
Lemon juice, to taste


cajun chicken salad dressing okra

1. Add all the dry spices to a bowl and combine well. Butterfly the chicken breasts and pound lightly to ensure an even thickness across the breast. Rub with spice mix and set aside for 5 minutes.

2. Bring a griddle pan to heat heat and rub a little oil on each breast. Grill the breasts till just done. Remove from heat and set aside for a few minutes to rest. Slice across the grain into strips.

3. Slice the aubergine into slices about 1 cm thick. Brush with a little oil and cook on the griddle pan until done. It should hold its texture and not be too soft or mushy. Do the same with the asparagus tips and bacon. The latter should be crispy. Chop the bacon into 1 cm pieces.

4. Heat oil in a pot or wok deep enough for deep frying. Slice each okra into three equal sized pieces. Roll each piece in flour, then the egg and then in the flour again. Add to the oil and cook until golden brown. Drain on kitchen paper.

5. Make the dressing by mixing the finely mashed roasted garlic with the greek yogurt. Season with salt and pepper and add lemon juice to taste. If the dressing is too thick, add a very small amount of water and mix.

6. Assemble the salad mixing the chicken strips, okra, asparagus tips and bacon bits. Place two aubergine slices on each plate and add the chicken and vegetables on top. Drizzle with dressing.


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