"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken and Cajun Salad Recipe

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This recipe for Chicken and Cajun Salad, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Lerman
Added: Friday, December 15, 2006


2 boneless breasts of Chicken
3 Tbl. Honey
2 Tbl. of Olive Oil
4 Tbl. Cajun Seasoning
About 1/4 cup of White Balsamic Vinegar (available at Trader Joes)
3/4 cup of dried Cranberries (sweetened if desired)
1/2 cup of toasted pine nuts
1/2 a block of Feta Cheese (about 1-1&1/2 cup crumbled)
1 large bag of Mixed Greens
Other vegetables of your choice (ex - cherry tomatoes/cucumbers)

Heat up a large sauté pan
Mix together Cajun spices and Honey with Olive Oil in a bowl
Cut chicken to bite size pieces and toss in Cajun dressing
Saute coated chicken in heated pan until outside is crisp and inside is white.
Let chicken sit for about 10 minutes.
In a large salad bowl mix together greens and dried cranberries.
(Toast pine nuts in sauté pan dry. Constantly moving for about 5 minutes until sides are golden brown)
Right before serving, toss the White Balsamic, nuts and crumbled feta cheese.
Serve chicken warm on top of greens.

If you do not have White Balsamic vinegar on hand, try this dressing.
1/4 cup Olive Oil
1/4 cup your favorite jam or current
2 Tbs Balsamic/red wine or other favorite vinegar
2 Tbs good quality Mustard
Pinch of Pepper, Garlic Salt and Cajun seasoning
Taste to season
Mix well and toss with salad before serving.




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