Chef Dwight Smith, a seasoned Toronto-based chef with over 15 years of culinary expertise, is passionate about simplifying gourmet dining for home cooks by sharing fast, easy and flavourful dishes.
Featuring juicy California strawberries, which are naturally sweet and low in calories, this salad combines Cajun-spiced chicken with fresh greens for a satisfying and delicious meal without unnecessary carbs. Whether you’re craving something light or seeking a nutritious option, this salad promises to delight your palate any time of year.
Strawberry and Cajun Chicken Salad
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 2 servings
Ingredients:
- 1 pint (400 g) strawberries
- 1/2 bunch chopped basil
- 1/2 bunch chopped mint
- 3 tbsp (45 ml) honey
- 2 tsp (10 ml) black pepper
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (45 ml) white wine vinegar
- 1/4 cup (60 ml) olive oil
- 10 cherry tomatoes
- 1 red onion
- 2 cobs corn
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) sliced almonds
- 1 chicken breast
- 2 tbsp (30 ml) Cajun spice
- 2 cups (500 ml) spinach
- 2 cups (500 ml) arugula
- 1/4 cup (60 ml) feta cheese – crumbled
Directions:
- Trim and slice all strawberries.
- Marinate two-thirds of the strawberries with chopped basil, mint, 1 tbsp (15 ml) of honey and a pinch of black pepper. Mix well and set aside to allow to marinate.
- For the dressing, add Dijon mustard, white wine vinegar, and the remaining honey and strawberries to a blender. Blend on high while slowly pouring in olive oil. Finish this with a pinch of salt.
- Slice your tomatoes and red onions, and remove the corn from the cob.
- In a small pan on medium heat, add vegetable oil and toast corn kernels until slightly charred. Once cooked, remove from pan and allow to cool.
- In that same pan, add almonds and cook on medium heat until they begin to toast and turn golden brown.
- Butterfly the chicken breast (i.e. slice most of the way through the breast and fold it open so that it resembles a butterfly) and season both sides with Cajun spice.
- In a cast iron pan or heavy-bottomed pan set on medium-high heat, sear chicken breast on both sides. You want the chicken to be charred and cooked to an internal temperature of 165°F (74°C) (approx. 4-5 minutes per side).
- Once cooked, remove from pan. Allow to rest for 2-3 minutes and then slice thinly.
- For assembly, add spinach and arugula to a bowl. Then top with red onions, tomatoes, corn and the marinated strawberries. Next, drizzle a healthy amount of the dressing over top of the salad. Then finish with toasted almonds, crumbled feta and sliced Cajun chicken.
You can find more recipes at californiastrawberries.com.
