Cajun Chicken Salad Recipes

CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
• Coat both sides of the chicken breasts with the seasoning mixture.
• In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
• Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
• In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
• Cut chicken into pieces.
• In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
• Add dressing and toss.
• Enjoy!

CAJUN CHICKEN SALAD

Steps:

• In a large bowl, combine chicken, celery, onions, and bell peppers.
• In another bowl, whisk together olive oil, garlic, vinegar, broth, and Cajun seasoning. Pour the dressing over the chicken and vegetables and toss well to coat.
• Cover bowl and refrigerate for 30 minutes. Stir a couple of times during the chilling process.
• Much of the excess dressing will be absorbed by the other ingredients in the salad. Serve on its own or on lettuce leaves.

CAJUN CHICKEN SALAD

Steps:

• Mix all ingredients together in a large bowl. Allow to chill covered for at least 15 minutes to allow flavors to blend together. Enjoy!

EASY AND FAST CAJUN CHICKEN CAESAR SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
• In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.

CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
• Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• Top with the sliced chicken and serve.

CAJUN CHICKEN SALAD WITH CAJUN DRESSING

Steps:

• Season both sides of chicken breast with Cajun seasoning.
• Grill or broil about 3 to 4 minutes each side, until juices run clear.
• Slice into thin strips when cool.
• Place salad mixture in a large salad bowl, preferably glass.
• Add tomato. On salad place yellow pepper rings inside red rings with olives in center.
• Top with sliced chicken.
• Serve Cajun dressing on the side.
• FOR DRESSING.
• Combine all ingredients. Refrigerate overnight to blend flavors.