Cajun chicken with avocado coriander dressing

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(3 votes)

Cook these mildly-spiced chicken fillets on the barbecue or on the stove. Drizzle with a simple avocado dressing and serve with salad for a delicious, light meal.

Per Serving: 376kcals, 20.4g fat (5.2g saturated), 5.6g carbs, 1.5g sugars, 41.7g protein, 3.5g fibre, 0.273g sodium

20 minutes
10 minutes
Difficulty: Easy
Serves: 4 portions
For the dressing:
1 avocado, pitted and peeled
100g plain Greek yoghurt
Handful of fresh coriander, chopped
Juice of 1 lime
Pinch of salt
For the chicken:
4 chicken fillets
3-4 tbsp Cajun spice
Salt and black pepper


  1. Combine all of the ingredients for the dressing, except the water, in a food processor. Whizz together until thick and smooth.

  2. Add the water a splash at a time, whizzing again after each addition, until the sauce reaches your desired consistency. Set aside.
  3. Place the chicken fillets between two sheets of cling film. Pound with a meat tenderiser or a rolling pin until they are an even thickness.
  4. Pat the fillets dry with kitchen paper. Season on both sides with the Cajun spice and some salt and black pepper.
  5. Preheat a barbecue or a griddle pan to a medium-high heat. Cook the chicken for 4-5 minutes per side or until completely cooked throughout.
  6. Place the Cajun chicken on serving plates and drizzle with a little of the avocado coriander dressing. Serve with a salad, with the extra dressing in a jug on the side.