Cajun Chicken with Black-Eyed Bean Salsa

The wonderful flavours and variety of Mexican and “Tex Mex” cooking have been relatively slow to be embraced in Europe, but thankfully this is changing now. I’ve always been a huge fan of the food of the southern US, and this yummy salad encapsulates all that is great about it.

Serves 2

Prep Time: 20-30 minutes

Wheat Free, Gluten Free

You will need:

  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried thyme
  • 1 clove garlic, finely chopped
  • 2 small free-range chicken breasts, skin off, cut into strips
  • 1 x 400g tin of black-eyed beans or butterbeans, drained
  • 2 tomatoes, de-seeded and cut into small dice
  • 1 small tin of sweet corn, drained (around 80g)
  • 2 x spring onions, finely chopped
  • 15g sundried red peppers, diced (you can use sundried tomatoes if you prefer)
  • Juice and zest of 1 lime
  • Small handful fresh coriander, finely chopped
  • Juice and zest of 1 lime
  • Small handful fresh coriander, finely chopped
  • 3 tablespoons sour cream
  • 1 jalapeno pepper (from a jar), finely diced
  • Juice of 1 lime
  • 1 tablespoon groundnut oil


  • First, make the Cajun spice mix. In a large bowl mix together the olive oil, paprika, oregano, cayenne pepper, thyme and garlic.
  • Place the chicken pieces in the bowl with the spice mix, and mix thoroughly, so that the chicken is completely covered. Leave to one side to marinade for 10 minutes.
  • Next make the salsa. In a large bowl, mix the beans, tomatoes, sweet corn, spring onions, sundried peppers, lime juice and zest and coriander. Stir well and put to one side.
  • In a separate bowl, mix the jalapeno pepper and the sour cream. Add the lime juice and stir well, until you have pouring consistency.
  • Heat the oil in a medium non-stick pan over a medium heat, add the chicken. Leave to cook for 2-3 minutes minutes without moving, then flip and cook on the other side for a further 2-3 minutes, or until cooked through.

To Serve:

  • Serve immediately.

Jennifer’s Tip:

  • To give the salsa a fruity lift, add a couple of tablespoons of finely-diced fresh mango.

For more delicious recipes like this, both Jennifer Irvine’s recipe books are available from Amazon.