Cajun Chicken Sandwich is one of the six amazing chicken recipes that you can try out at any meal time. May it be main meal, salad or soup, we got you, from Cajun Chicken Sandwich that can be a snack, Rotisserie Chicken Quesadillas for your lunch, Lemon Ginger Chicken Soup for your starter, Chicken Wrap With Avocado Corn Salsa that be a good light dinner, Chicken BLT for that picnic in the park and lastly the Chicken Salad Wraps for surprise visitors. Also read Microgreen Salad Recipes.

Cajun Chicken Sandwich

Try out this mind blowing Cajun Chicken Sandwich and you will not regret it.

SERVES 4

INGREDIENTS

250 g chicken breasts

1 tsp. cayenne pepper

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried thyme

1 tsp. ground black pepper

Vegetable oil

6 whole meal bread slices

4 crisp lettuce leaves

50 ml mayonnaise

PREPARATION METHOD

1. In a bowl, combine all the spices then add the oil. Whisk together until well combined
2. Add the chicken pieces and coat them evenly with the spice mixture. Cover the bowl with cling wrap and refrigerate for 1 hour or overnight.
3. Place the chicken pieces on an oven proof try and cover with the marinade.
4. Put in a preheated oven at 180 degrees/gas mark 4 and bake for 45 minutes or until the chicken is cooked through.
5. Meanwhile, toast the bread on both sides.
6. Tear off the chicken pieces using a fork. Lay the bread slices on a tray, lay equal chicken pieces on top of each bread slice, spread the mayonnaise, and place the lettuce on each slice and the put the remaining slices on top of each. Cut on the diagonal and serve. Now you can enjoy your Cajun Chicken Sandwich

Rotisserie Chicken Quesadillas

SERVES 4

INGREDIENTS

8 flour tortillas

200 g beans cooked

150 g sweet corn cooked

250 chicken breasts

¼ tsp. black pepper

1 tsp. paprika

1 tsp. garlic powder

¼ tsp. Salt

1 tsp. olive oil

1 red chili, deseeded and finely chopped

4 tomatoes, finely chopped

Lettuce

Fresh coriander

200 g cheddar cheese grated

4 tbs. vegetable oil

PREPARATION METHOD

1. Put the chicken breasts in a bowl. Mix together the paprika, garlic powder, salt, black pepper and oil. Pour over the chicken and spread evenly. Marinate for about 1 hour.
2. Preheat an open grill as you pass metal skewers through each chicken piece.
3. Place the skewers on the hot grill and grill the chicken pieces turning occasionally. Cook until the chicken pieces are cooked through.
4. In a bowl, shred the chicken into medium strips, add the beans, sweet corn, chili, tomatoes, coriander and grated cheese.
5. Spread 4 of the tortillas with the chicken mixture. Cover with the reaming tortillas, pressing them together firmly.

• Heat 1 tablespoon of the oil in a large frying pan, add 1 quesadilla and fry for 3 minutes on each side until the cheese has melted and quesadilla is golden and crisp.
• Remove from the pan and keep warm, repeat with the remaining quesadillas, adding a little more oil as necessary.
• Cut into wedges and serve warm with lettuce.

Lemon Ginger Chicken Soup

SERVES 4

INGERDIENTS

1 tbs. olive oil

3 cm piece fresh ginger root, peeled and grated

1 lemon juice extracted

400 g skinless chicken breasts cut into strips

1 litre chicken stock

4 Chinese cabbage, sliced

200 g dried egg noodles

2 tbs. sesame seeds

PREPARATION METHOD

1. Heat the oil in sauce pan, add the ginger and stir fry for 1 minute, then stir in the chicken and 125 ml of the chicken stock. Bring to boil, then cook over a high heat for 5 minutes or until the chicken is cooked. Add the lemon juice and remaining chicken stock and simmer. Stir in the Chinese cabbage and noodles and simmer for 5 minutes until the noodles are cooked.
2. Heat a nonstick frying pan over medium heat and dry fry the sesame seeds for 2 minutes, string frequently, until golden brown and toasted.
3.  Ladle the soup into bowls and serve sprinkled with the toasted sesame seeds.

Chicken BLT

SERVES 4

INGREDIENTS

4 bacon rashers

 8 whole meal bead slices

2 tsp. wholegrain mustard

4 crisp iceberg lettuce leaves

 4 tomatoes, sliced

2 ready cooked chicken breasts, sliced

 1 avocado, stoned, peeled and sliced

PREPARATION METHOD

1. Fry the bacon rashers in a dry pan until crisp.
2. Toast the whole meal bread on both sides, then spread 4 slices with the wholegrain mustard.
3. Place a lettuce leave on each of these slices and top with the sliced tomato. Dived the chicken between the slices of toast.
4. Top with the bacon and avocado. Finish with the remaining slices of toast and using cocktail sticks to keep the sandwiches together, cut on the diagonal to serve.

Chicken Salad Wraps

SERVES 4

INGREDIENTS

200 g fresh tomatoes salsa

4 soft tortillas

250 g boneless chicken

2 tbs. balsamic vinegar

2 tbs. olive oil

1 garlic clove crushed

Salt

Pepper

¼ red cabbage, shredded

 2 carrots, coarsely grated

4 spring onions, cut into fine strips

150 ml soured cream green salad, to serve

PREPARATION METHOD

1. Thinly slice the chicken breast fillets and coat in a mixture of 2 tablespoons balsamic vinegar, 2 tablespoons olive oil and 1 crushed garlic clove. Season with salt and pepper. Cook the chicken on a hot griddle for 5 to 7 minutes on each side until cooked through. Chop the chicken into slices.
2. Spoon the tomato salsa on the tortillas and spread it evenly. Place a quarter of the chicken in the center of each one with some of the cabbage, carrots and spring onions.
3. Top with soured cream and roll up. Cut in half and serve with a green salad.

Chicken Wrap With Avocado Corn Salsa

SERVES 4

INGREDIENTS

200 g fresh tomato salsa

4 soft flour tortillas

1 large avocado, stoned, peeled and sliced

200 g sweet corn cooked

1 carrot, coarsely grated

4 spring onions, cut into fine strips

¼ small red cabbage, shredded

150 ml sour cream

For Barbeque Chicken

250 g chicken breasts

200 ml Barbeque sauce

 Salt

¼ tsp. Garlic powder

¼ tsp. Chili powder

¼ tsp. Onion powder

¼ tsp. Black pepper

PREPARATION METHOD

1. Mix the dry spices together, sprinkle on the chicken breasts and rub well ensuring the pieces are well coated. Chop the chicken into bite sizes.
2. Put the chicken on the indirect heat side of the grill. Cover and cook the chicken for 15 to 20 minutes, flipping each piece every 10 minutes. Brush with barbeque sauce and cook for 3 to 4 minutes.
3.  Mix the cabbage, sweet corn, carrots, avocado, and spring onions in a bowl and season with salt and black pepper.
4. Spoon the tomato salsa on to the tortillas and spread it evenly. Place a quarter of the chicken in the centre of each tortilla with some of the vegetable mix. Top with soured cream and roll up. Cut in half and serve with a green salad.