I would suggest that few people in the US could agree on which foods are traditional American cooking. To name but a few dishes like fried chicken, grilled steak, stuffed turkey, meatloaf, baked potato, yams, corn on the cob, potato salad, apple pie, clam chowder, hamburgers, hotdogs and hot wings would normally be included on most lists of American cooking. We all know that restaurants and bars in the US serve hot wings or Nachos as snack food. The Creole and Cajun cuisine in New Orleans is a wonderful mixture of Spanish and French cooking spiced with African and West Indian flavours. This is my inspiration for the England’s first match in the 2010 World Cup.
Cajun chicken and chunky bean salsa
To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
Lay the chicken breasts on a board and bash a bit to flatten them out slightly.
Place in a dish, drizzle with a little olive oil, then coat with home made Cajun seasoning. [ Making your own spice mix means that you can control the amount of salt used. For Cajun, mix together ground cumin, coriander, chilli powder and a sprinkling of salt, if you like.]
Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving.
Serve the chicken either whole or sliced.