Chile Chicken Salad Recipe
Grilled chicken breast tossed in cajun sauce served over a bed of mixed greens with black beans, cheddar cheese, pico de gallo and black olives.
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Ingredients
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Salad base & toppings
Chicken & cajun sauce
Optional dressing / finishing
Method
Prepare chicken & cajun sauce
Pound and season chicken
Pat the chicken breasts dry with paper towels. If breasts are uneven thickness, place in a resealable plastic bag and gently pound with a mallet or rolling pin to about 3/4-inch thickness for even cooking.
In a small bowl combine 1 tablespoon olive oil, cajun seasoning, smoked paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken breasts. Let rest 10 minutes while you preheat the grill or skillet.
Make cajun sauce
In a separate bowl whisk together mayonnaise, hot sauce, lime juice, honey (if using), remaining 1 tablespoon olive oil, and remaining pinch of salt and black pepper until smooth. Taste and adjust hot sauce or honey to preference. Reserve about 2 tablespoons of this sauce to dress the salad if desired; the rest will be tossed with the grilled chicken.
Cook chicken
Place the seasoned chicken on the hot grill/pan. Cook 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has a charred, golden exterior. Do not overcook.
Transfer chicken to a cutting board and let rest 5 minutes. Slice into 1/2-inch strips. Toss the sliced chicken with the remaining cajun mayo sauce so each piece is lightly coated.
Assemble salad
In a large bowl or on individual plates arrange the mixed salad greens as the base (about 3 cups per serving if serving 2).
Evenly distribute the rinsed black beans over the greens.
Scatter shredded cheddar cheese and sliced black olives over the salad.
Add spoonfuls of pico de gallo across the salads.
Top each salad with the warm sliced cajun-coated chicken strips.
Serve
Serve immediately while chicken is warm. Offer additional hot sauce or lime wedges at the table.