Cajun Chicken Salad

Cajun Chicken Salad

Excellent served hot or cold, use this salad as your next filling for stuffed peppers, wrapped up in lettuce cups, or served over cauliflower rice.

Cajun Chicken Salad


2 Chicken Breasts, skinless

1 teaspoon Cajun Seasoning (see recipe below)

1 Sweet Red Pepper, cut into small strips

1 Green Pepper, cut into small strips

1/4 Red Onion, thinly sliced

3 tablespoons Tarragon Vinegar

1 teaspoon Spicy Brown or Dijon Mustard

1 clove of Garlic, crushed

1/3 cup Olive Oil

1 teaspoon Dried Tarragon

1/2 teaspoon Herb Mix

Black Pepper, to taste

Cajun Seasoning:

2 1/2 tablespoons Paprika

1 tablespoon Herb Mix

2 tablespoons Garlic Powder

1 tablespoon Black Pepper

1 tablespoon Onion Powder

1 tablespoon Dried Thyme

1 tablespoon Dried Oregano

1 tablespoon Cayenne Pepper

Directions for Seasoning:

Combine all ingredients thoroughly, and store in an airtight container. Replace as needed to always have available in the future.

Directions for Chicken:

1. Pound chicken breasts until they are 1/4 inch thick.

2. Sprinkle both sides of each chicken breast with Cajun seasoning. Grill or saute until cooked through.

3. Cut both chicken breasts in strips about 1/4 inch wide. Combine with red and green peppers and onion.

4. In a small bowl, combine tarragon vinegar, mustard, garlic, oil, dried tarragon, herb mix, and pepper, and mix well. Pour over the chicken and vegetables, and toss.

Health Tip: Green peppers are low in calories, high in vitamins and phytochemicals that can help with free radical damage as well as reducing inflammation associated with chronic disease and chronic pain.

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