Cajun Chicken Noodle Salad

Marinated Chicken: 

1 level teaspoon of Cajun spice 

2 chicken breasts-sliced thinly 

2 tablespoons Irish Yogurts Clonakilty Kefir Natural 

 

Salad Ingredients: 

4 “nests” of dried noodles 

½ cucumber-diced 

1 ½ peppers-roasted 

12 cherry tomatoes-halved 

2 tablespoons of sweet chilli jam 

2 tablespoons Irish Yogurts Clonakilty Kefir Natural 

Juice of 1 lime 

Chopped spring onions-for garnish 

 

Optional additional ingredients: 

Sesame seeds 

Cashew nuts 

 

Method

1. Cook the noodles according to the packet instructions. When they are cooked strain them into a sieve and place them under cold running water and keep the water running until the noodles are completely cold. Transfer to a large bowl at this stage. 

2. Preheat the oven to 180C/350F/Gas Mark 4 

3. Place the sliced chicken into a small bowl with the kefir, Cajun spice and a little oil and allow to marinade in the fridge for at least an hour. 

4. Put the chicken onto a flat baking tray and cook in the preheated oven for 15-20 minutes until cooked through. Ensure that the chicken is fully cooked. 

5. Allow the chicken to cool down completely. 

6. Mix the cooled chicken and vegetables into the blanched and refreshed noodles. Stir in the chili jam, kefir, cucumber, cherry tomatoes and lime juice. Season accordingly. 

7. Arrange salad on each plate decoratively and scatter with chopped spring onions or the seeds/nuts.