Ingredients
200g day-old sourdough, cut into bite-size cubes
¼ cup extra virgin olive oil
2½ tsp Cajun seasoning
Sea-salt flakes and freshly ground black pepper, to season
4 rashers rindless bacon, cut in thirds
500g chicken thighs
2 Tbsp apple cider vinegar
2 Tbsp Dijon mustard
400g can mixed beans, drained, rinsed
10 cups torn kale leaves
⅔ cup pickled okra, halved if large (or use pickled baby cucumbers)
Method
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Preheat oven to 180°C fan-forced (200°C conventional). On a baking paper-lined oven tray, toss bread with 1 tablespoon of the oil and sprinkle with half a teaspoon of the Cajun seasoning. Season. Bake bread for 10 minutes or until golden brown, turning halfway through cooking.
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Meanwhile, in a large frying pan, cook bacon in a little of the oil on medium heat until crispy. Drain on paper towel.
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Sprinkle chicken with remaining Cajun seasoning and season. In same pan, add a little of the oil and cook chicken on medium heat for 6 minutes on each side or until golden and cooked through. Remove from pan and set aside, loosely covered.
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Add vinegar and mustard to pan, stirring to loosen any browned bits. Add beans and cook, stirring, for 1 minute. Remove from heat.
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In a large bowl, massage kale with remaining oil for about a minute or until tender. Transfer kale to a platter, top with thickly sliced chicken, bean mixture, bacon, okra and croutons.
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