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Blackened cajun quinoa salad

A super healthy culinary creation boasting classic chicken tastes and a fruity punch. It’s exactly the kind of protein-packed dish your mid-week meal calls for!

20 Mins
Prep Time
20 Mins
Cook Time
4 People


  • 400g Moypark mini fillets
  • 2 tablespoons Cajun spice
  • 1 tablespoon oil
  • 1 jalapeno chilli
  • 100g baby spinach
  • 4 spring onions (trimmed and chopped)
  • 1 small bunch of fresh coriander
  • 1 small bunch of fresh mint
  • 2 tablespoons olive oil
  • 300g quinoa (I used a cooked pouch)
  • 1 red pepper (cut into strips
  • 1 large ripe mango (peel and cut into chunks)
  • 1 ripe avocado (peel, destone and cut into small chunks))
  • 50g feta (crumbled)
  • 1 lime (juice)
  • Small handful of fresh coriander (roughly chopped)


  1. Coat the chicken mini fillets in the Cajun spice.
  2. Preheat oven to 190oc.
  3. In a frying pan, add some oil and place the Cajun spiced mini fillets to the pan and cook the chicken on each side to it has blackened slightly. Then place on a baking tray and cook in oven for a further 15 minutes until the chicken is cooked. Remove form oven and set aside.
  4. Put chilli, spinach, spring onions, coriander, mint and olive oil into a blender and blitz until a smooth consistency. Set aside.
  5. Place quinoa onto a large serving plate, add chicken, herb dressing, red peppers, mango and avocado. Then scatter with crumbled feta, juice from the lime and a sprinkle of fresh coriander.