Cajun Chicken & Noodle Salad

Ingredients

Marinated Chicken

1 level teaspoon of Cajun spice

2 chicken breasts-sliced thinly

2 Tbsp of Irish Yogurts Clonakilty Kefir Natural

Salad

4 “nests” of dried noodles

½ cucumber-diced

1 ½ peppers-roasted

12 cherry tomatoes-halved

2 tablespoons of sweet chilli jam

2 Tbsp of Irish Yogurts Clonakilty Kefir Natural

Juice of 1 lime

Chopped spring onions-for garnish

Optional Additional Ingredients

Sesame seeds

Cashew nuts

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.
Preheat the oven to 180C/350F/Gas Mark 4
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
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
Allow the chicken to cool down completely
Mix the cooled chicken and vegetables into the blanched and refreshed noodles
Stir in the chilli jam, kefir, cucumber, cherry tomatoes and lime juice. Season accordingly
Arrange salad on each plate decoratively and scatter with chopped spring onions or the seeds/nuts