• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Trim the green beans and chop into thirds.
• Chop the broccolini into thirds.
• In a large bowl, mix the chicken with Cajun spice, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Toss the green beans and broccolini with salt, pepper and a drizzle of oil.
• Pop the chicken and veg onto a lined baking tray.
• Bake on the top shelf of the oven until cooked through, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Pop the hazelnuts onto a separate baking tray. Toast on the middle shelf until golden, 6-8 mins.
• Once cooked, bash the hazelnuts or roughly chop.

TIP: Allow chicken and veg to cool after cooking.

• Meanwhile, quarter the apple, remove the core and seeds and thinly slice.
• Trim the salad leaves and thinly slice widthways (or tear into bite-sized pieces).
• In a large bowl, add the honey mustard dressing.
• Add salad leaves, green beans, broccolini, apple and chicken to the bowl. Toss to coat in the dressing. Loosen with a bit of oil if necessary.
• Taste and season with salt and pepper, if desired.

• Divide the Cajun chicken salad between bowls.
• Crumble over the Greek style cheese, cracking some black pepper on top. 
• Garnish with a scattering of toasted hazelnuts.