Cajun grilled chicken with lime black-eyed bean salad & guacamole

Cajun grilled chicken with lime black-eyed bean salad & guacamole

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(9 ratings)


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Cooking time

Prep: 15 mins Cook: 10 mins plus marinating

Skill level



Serves 2

Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day

Nutrition and extra info

Additional info

  • Healthy
  • Dairy-free
  • Egg-free
  • Gluten-free
Nutrition info

Nutrition per serving

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For the chicken breast

  • 1 tsp rapeseed oil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp smoked or regular paprika
  • ¼ tsp cayenne pepper
  • 1 garlic clove, finely chopped
  • 4 skinless, boneless chicken breasts (each weighing 140g)

For the black-eyed bean salad

  • 200g black-eyed beans from a can, drained (or butter or cannellini beans)
  • 2 tomatoes, deseeded and diced
  • 85g sweetcorn from a can, drained
  • 2 spring onions, trimmed and finely chopped
  • 25g semi-dried tomatoes in oil from a jar, roughly chopped
  • zest and juice 1 lime
  • small handful coriander, finely chopped

For the guacamole

  • 1 avocado, stoned and peeled
  • ¼ red chilli, deseeded and finely chopped
  • ½ tbsp olive oil
  • juice 1 lime
  • small handful coriander, finely chopped

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  1. Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
  2. In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
  3. For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it’s at your preferred consistency before stirring in the other ingredients.
  4. Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
  5. Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

Recipe from Good Food magazine, July 2014

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Show comments
eleanor73's picture
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I have made this twice now - both times a winner. Other people I have cooked it for really like it too.

rachelturusem's picture
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Hubby loved this - chicken was moist and flavoursome and the bean salad was fresh and zingy. The guacamole didn't last for the next days lunch either! Quick and easy meal, will be making this again.

neasamcnulty's picture
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Forgot to put stars the first time!

neasamcnulty's picture
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Delicious. Have made this twice now and the wrap the next day is even tastier!!!

miss_brightside's picture

This was a bit of a faff to make but it was well worth it in the end - looks impressive, tastes delicious and is filling. I couldn't find black-eyed beans so used cannelini beans instead which worked well. Will definitely be making again!

happystar's picture

Unfortunately I could only get dried black-eyed beans and even after soaking the beans overnight and cooking them for 20 minutes, they were still a bit chewy, which made the overall texture of the salad a bit tough. Will probably try again when I can get tinned beans (I live in a small town south of Munich and cannot always get every ingredient. likewise the coriander....). The chicken was really nice and had good flavour. It was a filling meal. 7/10

eperson's picture

Chicken was tasty and spicy & bean salad a pleasant surprise (wasn't sure I'd really like it). Will definitely do again.



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