Mixed Greens Tossed In Raspberry Blue Cheese Vinaigrette Recipe
with Blackened Cajun Chicken, sliced Strawberries, Mandarin Oranges, Bacon, Corn, Red Onions. Topped with Sliced Avocado, Jalapeno Tortilla Strips and Spiced Pecans.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Cajun Chicken
Raspberry Blue Cheese Vinaigrette
Method
Cajun Chicken
- 1
Season the Chicken
Rub the chicken breasts with olive oil and sprinkle Cajun seasoning evenly over both sides.
- 2
Cook the Chicken
Heat a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
Salad Assembly
- 3
Combine Salad Ingredients
In a large bowl, add the mixed greens, sliced strawberries, mandarin oranges, corn, crumbled bacon, and thinly sliced red onion. Toss gently to combine.
- 4
Add Chicken
Slice the cooked Cajun chicken into strips and add to the salad mixture.
- 5
Prepare the Vinaigrette
In a small bowl, whisk together the raspberry vinaigrette and blue cheese until well combined.
- 6
Dress the Salad
Drizzle the raspberry blue cheese vinaigrette over the salad and toss to coat all ingredients evenly.
- 7