Ingredients: |
Ingredients: DRESSING:
1 c. Canola Mayonnaise, not Miracle Whip
1/4 c. Dijon mustard
1/4 c. cider vinegar
SALAD:
2 1/2 lbs. boneless skinless chicken breasts
1/8 c. canola oil
1/3 c. Cajun seasoning (purchased or homemade)
1 large carrot, julienned
1/2 red onion, julienned
3 green onions, sliced thin diagonally
HOMEMADE CAJUN SEASONING:
1/4 c. paprika
1/8 c. dried thyme
1/8 c. oregano
1 T. cumin
1 T. onion powder
1/8 c. garlic powder
1/8 c. dried sweet basil
1 T. freshly ground black pepper
1 T. white pepper
1 T. cayenne pepper
1/8 c. salt
|
Directions: |
Directions:To Make Dressing: Combine mayo, mustard, and vinegar in a large bowl. Set aside.
To Make Salad: Brush one side of the chicken breasts with half the canola oil, sprinkle with half the Cajun seasoning, and press the seasoning onto the chicken breasts, using your hand or the back of a spoon. Turn the chicken breasts over and repeat the seasoning process.
Heat a large skillet until it is very hot. Carefully place the chicken breasts into the pan. Cook the breasts without moving them for 5 minutes on each side. Place the pan to the oven or transfer the breasts to a baking sheet and finish cooking in a 375º oven for 10 minutes, until cooked through and well browned. Chill the chicken breasts completely. Cut the chicken into bite-size pieces.
Transfer the chicken to a large bowl and add the carrot, onion, and green onion. Add the dressing, and mix well. Refrigerate for at least 1 hour. Serve on spinach leaves.
To Make Cajun Seasoning: Combine all the ingredients in the bowl of a food processor and pulse until well blended. Add another spoonful of paprika, if desired. Store in a covered jar in a cool dark place for up to 6 months. |
This recipe for MEAT SALAD ~ BLACKENED CHICKEN SALAD is from