Spicy Chicken Salad - cooking recipe

Ingredients

1 3/4 lbs boneless skinless chicken breasts
2 tbsp Cajun seasoning
2 tbsp oil
4 oz baby spinach, coarsely chopped
3 oz pea shoots
4 None celery stalks, cut into thin strips
1 None red pepper, seeded and thinly sliced
1 None green pepper, seeded and thinly sliced
1/4 None red cabbage, finely shredded
1 tbsp sesame seeds, toasted, to serve
None None FOR THE GARLIC DRESSING
1/2 cup sugar
6 cloves garlic, coarsely chopped
1/2 cup balsamic vinegar
1/2 cup olive oil

Preparation

Dust the chicken with Cajun seasoning. Heat the oil in a large skillet on high heat. Cook the chicken in batches for 3-5 mins each side, until golden and cooked through. Cool slightly, then tear into large shreds.
For the garlic dressing, place sugar and 1 tbsp water in a small saucepan on low heat. Stir until the sugar dissolves. Increase the heat to high and boil for 6-7 mins, without stirring, until the mixture is caramelized.
Remove the pan from the heat and carefully stir in the balsamic vinegar. Strain into a bowl. Gradually whisk in the oil, 1 tsp at a time, until the mixture thickens slightly.
Combine the salad ingredients in a serving bowl. Add the chicken and garlic dressing and toss gently. Serve topped with sesame seeds.