Ingredients:
- For the dressing:
- 1 avocado, pitted and peeled
- 100g plain Greek yoghurt
- Handful of fresh coriander, chopped
- Juice of 1 lime
- Pinch of salt
- Water
- For the chicken:
- 4 chicken fillets
- 3-4 tbsp Cajun spice
- Salt and black pepper
Method:
- Combine all of the ingredients for the dressing, except the water, in a food processor. Whizz together until thick and smooth.
- Add the water a splash at a time, whizzing again after each addition, until the sauce reaches your desired consistency. Set aside.
- 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.
- Pat the fillets dry with kitchen paper. Season on both sides with the Cajun spice and some salt and black pepper.
- 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.
- 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.
