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Cajun Chicken Salad Recipe

Name: Brickyard Pub & BBQs CAJUN CHICKEN SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 4 cups mixed salad greens (romaine, red leaf, arugula); 1 cups cherry tomatoes, halved; 0.5 cups cucumber, peeled and thinly sliced; 0.25 cups red onion, thinly sliced; 0.5 cups shredded carrots; 1 piece boneless skinless chicken breast; 1 tbs olive oil; 1 tsp lemon juice; 1 tbs Cajun seasoning; 0.25 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 cups crumbly bleu cheese (or blue cheese crumbles); 2 tbs toasted pecans or walnuts, roughly chopped (optional); 3 tbs mayonnaise; 2 tbs plain Greek yogurt; 1 tsp apple cider vinegar; 1 tsp lemon juice; 1 tsp olive oil; 0.5 tsp honey; 0.5 tsp Cajun seasoning; 0.5 tsp garlic, minced; 0.25 tsp black pepper; 0.125 tsp salt

Inspired by Brickyard Pub & BBQ

Time35m

Serves2

Our house garden salad with a grilled chicken breast, crumbly bleu cheese and Cajun seasoning

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Ingredients

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Salad Base

4 cups mixed salad greens (romaine, red leaf, arugula)

1 cups Cherry tomatoes, halved

1/2 cups cucumber, peeled and thinly sliced

1/4 cups Red onion, thinly sliced

1/2 cups shredded carrots

Cajun Grilled Chicken

1 piece boneless skinless chicken breast

1 tbs olive oil

1 tsp ReaLemon lemon juice

1 tbs Cajun seasoning

1/4 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Cheese & Toppings

1/4 cups crumbly bleu cheese (or blue cheese crumbles)

2 tbs toasted pecans or walnuts, roughly chopped (optional)

Dressing (Creamy Cajun Vinaigrette)

3 tbs Mayonnaise

2 tbs plain Greek yogurt

1 tsp Apple cider vinegar

1 tsp ReaLemon lemon juice

1 tsp olive oil

1/2 tsp Honey

1/2 tsp Cajun seasoning

1/2 tsp Garlic, minced

1/4 tsp black pepper

1/8 tsp Celtic sea salt

Method

Cajun Grilled Chicken

Prep and Marinate

Pat the chicken breast dry with paper towels. Pound to an even thickness (about 3/4 inch) if uneven. In a small bowl combine 1 tbsp olive oil, 1 tsp lemon juice, 1 tbsp Cajun seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature 10 minutes (or refrigerate up to 2 hours).

Grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil the grates or pan. Grill the chicken 4-6 minutes per side, until cooked through and internal temperature reaches 165°F (74°C) and there is a nice char. Remove from heat and rest 5 minutes, then slice the breast thinly across the grain.

Dressing (Creamy Cajun Vinaigrette)

Whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp apple cider vinegar, 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp honey, 1/2 tsp Cajun seasoning, 1/2 tsp minced garlic, 1/4 tsp black pepper and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning — add a splash of water to thin if needed. Chill until ready to serve.

Salad Assembly

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup shredded carrots. Toss gently to combine.

Arrange the tossed greens on individual serving plates or a large platter. Place the sliced Cajun grilled chicken breast on top of the salad.

Sprinkle 1/4 cup crumbly bleu cheese and 2 tbs chopped toasted pecans or walnuts evenly over the salad.

Drizzle the Creamy Cajun Vinaigrette over the salad (about 2-4 tbs total, to taste) or serve the dressing on the side. Finish with an extra pinch of freshly ground black pepper if desired.