Did you enjoy yourself a little too much at your office Christmas party? Or, are you planning on letting loose on the buffet at your next function?
That’s ok – life’s boring if we always play by the rules! But perhaps plan a few light meals around your day of indulgence. Our Cajun chicken and avocado salad is the perfect example. Cook it in bulk for a week’s worth of lunches, or share it with the family.

Serves 4


  • 2 large chicken breast fillets
  • 3tsp olive oil
  • 1 tablespoon Cajun spice mix
  • 1 avocado, flesh cubed
  • 2 tablespoons lime juice
  • 2 tablespoons freshly snipped chives
  • Pinch cayenne pepper (optional)
  • 150g green beans
  • 150g asparagus
  • 1 cup frozen peas, defrosted
  • 150g baby spinach
  • 1 tsp olive oil



  1. Cut each breast into 2-3 smaller pieces, brush with 1tsp olive oil, then rub in spice mix to coat. Set aside.
  2. Place avocado, lime juice, chives and cayenne pepper in a bowl. Season and stir gently to combine. Set aside.
  3. Heat a large frypan over high heat and with 1tsp olive oil. Cook chicken for 3-4 minutes each side until cooked. Stand for 3 minutes, then halve each piece on an angle.
  4. Heat final tsp olive oil in the same pan, and add the asparagus and green beans. Season with salt and pepper and stir fry for 3-5 minutes, until bright and tender.
  5. Divide all ingredients between four. Serve chicken on baby spinach with peas, warm greens and a dollop of avocado