Cajun Chicken Salad




Coat the chicken thighs with the spice mix and sear in a hot pan until the outside is blackened. Finish in the oven until cooked through. Whilst the chicken is cooking, assemble the salad with ripe tomatoes and fresh spinach leaves. Drizzle with the balsamic vinegar. Slice up the chicken thighs once cooked, and mix with a generous amount of the dukkah. Serve warm on top of the salad. Enjoy!