Start by seasoning your chicken breast with Cajun seasoning and sweet paprika. This will infuse the meat with bold flavors. Allow it to marinate for about 15 minutes to let the spices penetrate.
Heat a grill or skillet over medium-high heat. Add a drizzle of olive oil to prevent sticking. Cook the chicken for about 6-8 minutes on each side or until cooked through and no longer pink in the center. Once done, remove from heat and let it rest for a few minutes before slicing.
In a mixing bowl, combine the canned chickpeas (drained), juice of half a lemon, olive oil, garlic, tahini, cumin, salt, and pepper. Use a blender or food processor to blend the mixture until smooth. If it’s too thick, add a little water to achieve your desired consistency.
While the chicken rests, chop the valerianor salad mix, cucumber, cherry tomatoes, and radishes. Toss them together in a bowl for a refreshing salad. Drizzle with a little olive oil, and season with salt and pepper.
On a serving platter, arrange the salad, sliced Cajun chicken, and a generous scoop of hummus. You can garnish with additional olive oil and a sprinkle of paprika if desired. Serve immediately and enjoy this colorful, nutritious meal!
