• Cajun Crunch Chicken Burger Plate
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Cajun Crunch Chicken Burger Plate

Cajun Crunch Chicken Burger Plate

  1. 1 Each Tomatoes
  2. 20 g Salad Mix
  3. 1 Each Red Onion
  4. 1 tbsp Mayonnaise - PANTRY ITEM
  5. 0 Each Lemon
  6. 1 Each Lebanese Cucumber
  7. 2 Each Leaves Cos Lettuce
  8. 150 g Free Range Chicken Breast Fillets
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Dill Pickle Slices
  11. 1 tbsp Dijon Mustard
  12. 2 tbsp Cheddar Cheese
  13. 1 Each Carrots
  14. 1 tbsp Cajun Seasoning
  15. 1 Each Burger Buns
  1. 1 Each Tomatoes
  2. 40 g Salad Mix
  3. 1 Each Red Onion
  4. 2 tbsp Mayonnaise - PANTRY ITEM
  5. 1 Each Lemon
  6. 1 Each Lebanese Cucumber
  7. 4 Each Leaves Cos Lettuce
  8. 300 g Free Range Chicken Breast Fillets
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 Each Dill Pickle Slices
  11. 1 tbsp Dijon Mustard
  12. 3 tbsp Cheddar Cheese
  13. 1 Each Carrots
  14. 1 tbsp Cajun Seasoning
  15. 2 Each Burger Buns
  1. 2 Each Tomatoes
  2. 60 g Salad Mix
  3. 2 Each Red Onion
  4. 3 tbsp Mayonnaise - PANTRY ITEM
  5. 1 Each Lemon
  6. 2 Each Lebanese Cucumber
  7. 6 Each Leaves Cos Lettuce
  8. 450 g Free Range Chicken Breast Fillets
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 Each Dill Pickle Slices
  11. 2 tbsp Dijon Mustard
  12. 5 tbsp Cheddar Cheese
  13. 2 Each Carrots
  14. 2 tbsp Cajun Seasoning
  15. 3 Each Burger Buns
  1. 2 Each Tomatoes
  2. 80 g Salad Mix
  3. 2 Each Red Onion
  4. 4 tbsp Mayonnaise - PANTRY ITEM
  5. 1 Each Lemon
  6. 2 Each Lebanese Cucumber
  7. 8 Each Leaves Cos Lettuce
  8. 600 g Free Range Chicken Breast Fillets
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 8 Each Dill Pickle Slices
  11. 2 tbsp Dijon Mustard
  12. 6 tbsp Cheddar Cheese
  13. 2 Each Carrots
  14. 2 tbsp Cajun Seasoning
  15. 4 Each Burger Buns
  1. 3 Each Tomatoes
  2. 120 g Salad Mix
  3. 3 Each Red Onion
  4. 6 tbsp Mayonnaise - PANTRY ITEM
  5. 2 Each Lemon
  6. 3 Each Lebanese Cucumber
  7. 12 Each Leaves Cos Lettuce
  8. 900 g Free Range Chicken Breast Fillets
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 12 Each Dill Pickle Slices
  11. 3 tbsp Dijon Mustard
  12. 9 tbsp Cheddar Cheese
  13. 3 Each Carrots
  14. 3 tbsp Cajun Seasoning
  15. 6 Each Burger Buns

Prep:

  1. Thinly slice tomatoes and red onion into rounds.
  2. Slice burger buns.
  3. Mix mayonnaise and dijon mustard in a small bowl to make the sauce.
  4. Wash and slice cucumber into thin rounds.
  5. Wash and tear cos lettuce.
  6. Peel and julienne carrots.
  7. Juice and zest lemon.
  8. Halve chicken breast horizontally into fillets and rub with cajun seasoning, salt and pepper.

Method:

  1. Heat olive oil (0. 5 tbsp/p) in a medium skillet over medium heat. Add cajun-seasoned chicken fillets and cook for 3-4 minutes per side, or until golden. In the last minute, sprinkle cheddar cheese over each fillet, cover the skillet, and let the cheese melt. Remove from heat and set aside.
  2. Serve chicken burger with salad on the side.
  3. Place the burger bun halves cut-side down in a dry skillet or toaster oven over medium heat. Toast for 1-2 minutes until lightly golden.
  4. In a large bowl, combine salad mix, julienned carrots, and cucumber slices. Drizzle with 1 tsp olive oil per serving, lemon juice, and a pinch of lemon zest. Season with salt and pepper, then toss to coa.
  5. Spread mayo-mustard sauce on the bottom half of each bun. Layer with cos lettuce, tomato slices, red onion, and dill pickle slices. Place a cheesy chicken fillet on top and cap with the top bun.
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