Ingredients

The following ingredients have 4 Servings
  • 2.5 tsp Cajun seasoning
  • 500 g Chicken tenderloin
  • 3 large Unpeeled navel orange
  • 1 400g can Lentils, canned, rinsed, drained (1 x 400g can)
  • 1 medium Fennel bulb(s) thinly sliced
  • 0.5 cup(s) Fresh mint chopped leaves
  • 100 g Rocket wild variety
  • 2 tsp Balsamic vinegar white variety
  • 1 x 3 second spray(s) Oil spray

Instruction

  • Reserve ½ teaspoon of the spice mix. Sprinkle the remaining spice mix over both sides of the chicken tenderloins. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the chicken. Cook for 2-3 minutes each side or until golden and cooked through.
  • Meanwhile, peel and segment the oranges over a bowl to catch any juice. Combine the orange segments, lentils, fennel, mint, rocket, 1 tablespoon of the reserved orange juice, the reserved spice mix and vinegar in a large bowl. Season with salt and pepper and toss to combine.
  • Divide the lentil salad among serving plates and top with the chicken.