Cajun Chicken Salad

posted by Sue Freeman 05-27-98 8:43 AM

Hoffer's Back Street Cafe Wadsworth, Ohio

Cajun Chicken Salad

5 oz. boneless, skinless chicken breast
Cajun seasoning
8 oz. salad mixture of torn iceberg and romaine lettuce, shredded
carrots and red cabbage
1/2 tomato, cut in 4 wedges or 4 cherry tomatoes, halved
8 medium yellow banana pepper rings
8 medium red banana pepper rings
4 Spanish olives
4 black olives

Coat both sides of chicken breast with Cajun seasoning. Grill or broil about 3 to 4 minutes each side, until juices run clear. When cool, slice thinly.

Place salad mixture in a large salad bowl, preferably glass. Add tomato. On salad place yellow pepper rings inside red rings with olives in center and Top with sliced chicken.

Serve Cajun dressing on the side.

Cajun Dressing:
2 cups mayonnaise
3/4 cup bottled white wine vinaigrette
1/2 tsp. lemon juice
1/2 tsp. Tabasco sauce
1 tbsp. honey
1 tsp. chopped garlic

Combine all ingredients. Refrigerate overnight to blend flavors.

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