Best 2 Cajun Grilled Chicken With Lime Black Eyed Bean Salad Guacamole Recipes

Are you craving a piquant and flavorful dish that boasts a medley of tantalizing tastes? Look no further than this delectable Cajun grilled chicken served alongside a refreshing lime black eyed bean salad and a dollop of creamy guacamole. A symphony of flavors awaits your palate as the smoky and slightly spicy chicken mingles with the tangy and zesty lime black eyed bean salad, complemented by the creamy and rich avocado-based guacamole. Prepare yourself for a culinary journey that will transport your taste buds to a realm of pure bliss.

Here are our top 2 tried and tested recipes!

CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Cajun grilled chicken with lime black-eyed bean salad & guacamole image

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Provided by Jennifer Irvine

Categories Main course

Time 25m

Number Of Ingredients 19

Ingredients

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
4 skinless, boneless chicken breasts (each weighing 140g)
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium

CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Cajun grilled halloumi with lime black-eyed bean salad & guacamole image

Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip

Provided by Jennifer Irvine

Categories Main course

Time 25m

Number Of Ingredients 19

Ingredients

1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 garlic clove , finely chopped
125g block of halloumi cheese (125g more if using for Open rye sandwich - see 'goes well with')
200g black-eyed bean from a can, drained (or butter or cannellini beans)
2 tomatoes , deseeded and diced
85g sweetcorn from a can, drained
2 spring onions , trimmed and finely chopped
25g semi-dried tomato in oil from a jar, roughly chopped
zest and juice 1 lime
small handful coriander , finely chopped
1 avocado , stoned and peeled
¼ red chilli , deseeded and finely chopped
½ tbsp olive oil
juice 1 lime
small handful coriander , finely chopped

Steps:

Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.

Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Marinate the Chicken: Marinating the chicken in a flavorful mixture of spices and herbs will help it stay moist and tender during grilling.
Grill the Chicken Over Medium Heat: This will help prevent the chicken from burning or drying out.
Use a Meat Thermometer: To ensure that the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (74°C).
Make the Black-Eyed Bean Salad Ahead of Time: This salad can be made up to 24 hours in advance, making it a great option for meal prep or potlucks.
Serve the Chicken with Guacamole and Salsa: This will add a delicious and refreshing touch to the dish.

Conclusion:

This Cajun Grilled Chicken with Lime-Black-Eyed Bean Salad and Guacamole is a flavorful and satisfying dish that is perfect for a summer cookout or potluck. The chicken is juicy and tender, the salad is refreshing and tangy, and the guacamole adds a creamy and rich touch. This dish is sure to be a hit with everyone who tries it!