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
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.