Name: Cajun chicken supreme
Total time: 30 min
Yield: Serves 2
Ingredients: 2 chicken supremes; 2 tsp olive oil; 2 tbsp Cajun seasoning; 100g kale chopped, tough stalks discarded; 2 tsp cider vinegar; 1 stick celery thinly sliced; ½ red pepper thinly sliced; 200g cherry tomatoes halved; a small bunch coriander chopped; 1 tbsp runny honey; 2 tsp wholegrain mustard; 1 tbsp cider vinegar; 1 tbsp extra-virgin olive oil

A grey background with two white plates topped with green salad leaves, halved tomatoes and slices of cooked chicken

2 chicken supremes
2 tsp olive oil
2 tbsp Cajun seasoning
100g kale
chopped, tough stalks discarded
2 tsp cider vinegar
1 stick celery
thinly sliced
½ red pepper
thinly sliced
200g cherry tomatoes
halved
a small bunch coriander
chopped

DRESSING

1 tbsp runny honey
2 tsp wholegrain mustard
1 tbsp cider vinegar
1 tbsp extra-virgin olive oil

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Coat the chicken supremes in the oil, then sprinkle over the cajun seasoning and season generously. Heat a non-stick ovenproof frying pan over a medium-high heat and fry the chicken breasts, skin-side down, for 4-5 minutes or until really crisp. Flip the breasts and put the pan into the oven for 15 minutes or until the chicken is cooked through. Remove onto a plate to rest for 5 minutes before slicing.
step 2
Put the kale into a bowl and add the cider vinegar and a pinch of salt. Use clean hands to massage both into the leaves. Leave for 15 minutes to soften.
step 3
In a small bowl, whisk together all of the dressing ingredients.
step 4
Add the celery, red pepper, tomatoes and coriander to the kale, then pour over the dressing and toss well. Divide between plates and serve with the chicken and any resting juices.