Cajun Chicken Salad
Cajun Chicken Salad is a salad that serves 4. One portion of this dish contains approximately 28g of protein, 27g of fat, and a total of 377 calories. For $1.55 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires hard-boiled eggs, skinless boneless chicken breasts, tabasco, and green onion. 576 people have made this recipe and would make it again. It is a rather cheap recipe for fans of Creole food. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is outstanding. Try Cajun Chicken Salad, Easy and Fast Cajun Chicken Caesar Salad, and Cajun grilled chicken with lime black-eyed bean salad & guacamole for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup chopped celery
1 Tbsp cider vinegar
1 teaspoon Cajun or Creole seasoning
1/4 cup chopped green onion
1/2 cup chopped green pepper
2 hard-boiled eggs, chopped
1 teaspoon prepared horseradish
1/2 cup mayonnaise
2 Tbsp mustard
2 teaspoons paprika
Salt
1 pound skinless, boneless chicken breasts
Tabasco or other hot sauce to taste
Equipment:
pot
bowl
slotted spoon
Cooking instruction summary:
1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.2 In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion. 3 Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving. Serve over butter lettuce or between two pieces of bread for a sandwich.*The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.
Step by step:
1. 1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot.
2. Let sit for 15 minutes (time it) or more while you prepare everything else.2 In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together.
3. Mix in the eggs, celery, green pepper, green onion. 3 Using a slotted spoon, remove the chicken from the poaching water* and dice it.
4. Mix it in with the remaining ingredients.
5. Add salt and hot sauce to taste. Chill before serving.
6. Serve over butter lettuce or between two pieces of bread for a sandwich.*The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.
Nutrition Information:
covered percent of daily need
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