Cajun Chicken Salad

Nicole Bredeweg


We LOVE Pampered Chef in our house. Including the recipes -- and this one is a dandy. We can tolerate some spice, but don't like it to detract from the overall experience, and, in spite of so much cajun spicing going in, we haven't found it to be terribly spicy. . . For a shortcut, I recommend just making the meat and the nuts, and buying a pre-made salad from the grocery store.

★★★★★ 1 vote



3/4 c
pecan halves
1 Tbsp
2 tsp
1 1/2 tsp
cajun spice mix


1 small
yellow summer squash, scored, sliced, and cut in half
1 small
green bell pepper, seeded, cut into rings, and quartered
1 c
cherry tomato halves
10 oz
mixed salad greens with romaine and leaf lettuce
boneless, skinless check breast halves (4 - 6 oz ea.)
1 Tbsp
4 tsp
cajun spice mix
3/4 c
ranch salad dressing


1Preheat oven to 350*F. For spiced pecans, toss pecans with oil. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of small pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
2Prepare grill for direct cooking over medium coals. Meanwhile, for salad, thin slice summer squash. Combine vegetables with greens; refrigerate until ready to serve.
3Rinse chicken; pat dry with paper towels. Brush oil on chicken. Rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12 - 15 minutes or until chicken is no longer pink in the center, turning occasionally.
4Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad. Sprinkle with pecans. Serve salad; drizzle with dressing.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads
Main Ingredient: Chicken
Regional Style: Cajun/Creole