Recipe | Cajun chicken with Mango Avocado salsa

I have made a few variations of this over the last few years and I will explain where I vary it. This is usually a summer dish because of the Mango factor. I would also like to brag that the mint, rocket, curly lettuce, baby spinach and flat leaf parsley all came from my garden.

Home grown


  • 250g of raw chicken (you can substitute this for prawns or probably most other proteins)
  • 1 teaspoon Dried Cajun spices
  • 2 pieces of Shortcut bacon
  • 50g Danish Feta
  • 1 tablespoon of olive oil
  • Rocket, baby spinach or other mixed lettuce.

Salsa ingredients

Diced and chopped salsa ingredients, stir through Mayo and lemon/lime juice.

  • 2 mango cheeks diced ie 1 mango
  • 1 medium avocado diced
  • Fresh or dried mint approx. 1 tablespoon (I have also used Coriander)
  • Flat leaf parsley ¼-½ cup finely chopped
  • 40g whole egg mayonnaise
  • ½ green apple diced
  • ½ cucumber diced
  • Pepper to taste.
  • Optional – squeeze of lemon or lime juice.

Destructions (my version of instructions):
Chop chicken into Tenderloins or smaller, place on baking paper (have enough paper to double over) sprinkle Cajun spice over chicken and fold baking paper over, beat chicken with rolling pin or other heavy object to flatten so that it cooks evenly and tenderises (I learnt this tip from Jamie Oliver). The other thing I find is flatter chicken appears to be more than it actually is, therefore feeling like you are eating more, (remember food is all in your head). Cook chicken in frying pan with Oil about 3-4 mins each side and flip it regularly.

Layer the lettuce, salsa, grilled chicken, top with bacon and feta and make it pretty with a sprig of parsley. Bon appetite!

Dice and cook bacon.

Combine all Salsa ingredients together and stir through Mayonnaise add lemon/lime and pepper.

Layer the Rocket/lettuce on a plate, add salsa, stack chicken on top, sprinkle bacon over the top and crumble over the Danish feta. Garnish with a sprig of parsley if you want to pretty it up.

For a lighter option:

Reduce the amount of Feta, take out the bacon (if you dare), you could also reduce the amount of Mayo (or use light Mayo), reduce avocado and eliminate the apple (but it does add a nice crunch).

Another variation:

Dice the cooked chicken and stir it into the salsa for an easy take to work lunch.

Serves: 2

Nutritional Info per serve: (you will find this on most of my recipes as I can be slightly calorie/carb obsessed)
Note this as per the recipe not the lighter option*
Calories                669
Carbs                     36
Fat                         42
Protein                   45
Sugar                     20
Sodium                 801 (a lot of this comes from the Cajun seasoning and bacon so eliminate or replace if you want to reduce sodium)

Masterchef quality if you want my honest opinion!

*Nutritional information is only as accurate as My Fitness Pal.

One thought on “Recipe | Cajun chicken with Mango Avocado salsa

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge