Cajun Chicken Salad

Steps

1. Roast veggies Preheat oven to 220°C. Cut onion into 1cm wedges. Toss onion and pumpkin on a lined oven tray with first measure of Cajun seasoning, 1/2 tsp salt and a drizzle of oil. Season and roast for 25-30 minutes, until veggies are tender and cooked through. Cut courgette in half lengthways and slice 1cm. Set aside.
2. Cook courgette and croutons Dice Turkish loaf 2cm and toss in a medium bowl with a drizzle of olive oil. Set aside. When veggies have 15 minutes cook time remaining, toss through courgette. When veggies have 5 minutes remaining, place croutons to one side and cook, until croutons are golden and crispy and veggies are tender.
3. Prep and cook chicken Pat chicken dry and slice lengthways, into 2cm strips. In a medium bowl, toss chicken with second measure of Cajun seasoning and ½ tsp salt. Heat a drizzle of oil in a large fry-pan, on medium-high heat. Cook chicken for about 6 minutes, turning, until golden and cooked through. Set aside, covered, for 2-3 minutes.
4. Make aioli and salad In a large bowl, mix mayonnaise, garlic, vinegar and a pinch of salt. Separate lettuce leaves and cut any large leaves in half lengthways. Dice tomato 2cm. Add lettuce, tomato and a drizzle of vinegar to bowl with aioli. Toss to combine.
5. Pull chicken Roughly pull chicken, using two forks. Add pulled chicken and any resting juices to tray with veggies. Add croutons, toss to combine and season to taste.
6. To serve Divide roast veggies and chicken between plates. Serve salad on the side.