Hot Chicken Salad Recipe
Fresh mixed greens, Cajun spiced grilled chicken, roasted vegetables, diced tomato, parmesan cheese, and house sun-dried tomato vinaigrette.
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Ingredients
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Salad Ingredients
Sun-Dried Tomato Vinaigrette
Method
Salad Preparation
- 1
Grill the Chicken
Season the chicken breasts with Cajun spices. Preheat a grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest before slicing into strips.
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Allow to cool slightly.
- 3
Prepare the Salad
In a large mixing bowl, combine the mixed greens, roasted vegetables, diced tomatoes, and sliced Cajun chicken. Toss gently to combine.
Vinaigrette Preparation
- 4
Make the Vinaigrette
In a blender or food processor, combine chopped sun-dried tomatoes, olive oil, red wine vinegar, honey, minced garlic, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
Final Assembly
- 5
Combine and Serve
Drizzle the sun-dried tomato vinaigrette over the salad mixture. Sprinkle the grated Parmesan cheese on top. Toss gently to coat and serve immediately.
