Cajun Chicken Salad

Cajun Chicken Salad

Salads are a delicious light meal idea or can even be served a small dinner. This delicious Cajun chicken salad is a lovely salad I love to make for me and my husband and I always loved to make this Cajun chicken salad for the overseas guests when they have just arrived from the airport while still working at Augusta Kleinbosch Guest Farm. The Cajun salad consists of all the lovely salad ingredients, fried chicken breast fillet strips that is seasoned with Robertson’s Cajun Spice. As a salad dressing, you can add fresh olive oil and balsamic vinegar. Or try something different. The food world is open to anything new! Cajun chicken salad's main ingredient is the chicken of course and you can play with the rest of the ingredients to make it a real colourful stunner! With the different types of lovely salad leaves available these days you can really choose a good medley of leaves. I like to add mizuna leaves Use red peppers, green peppers, yellow peppers, cucumber (green), cherry tomatoes (red), red onion (purple-ish colour), feta cheese (white), olives(maroon), avocado if in a season (green) and the golden brown colour of the chicken itself. You will have a colourful feast on the eye. Cajun chicken salad doesn't need to make from a new piece of the chicken breast fillet, you can also our leftover chicken and shred it, season it with the Cajun spice and fry it again. This Cajun chicken salad can also be transformed into a fried fish salad - this one we also make a lot in our house. We use the basic salad ingredients and just add fried fish to it - we are lucky that our local Checkers supermarket's fish section is really good. Delicious with a creamy salad dressing.

Serves: 4 Prep time: 15 Minutes Cook time: 10 Minutes Ready in: 35 Minutes

Nutrition: Calories 577 Carbs: 25g Protein: 47g Fat: 39g

1 bag of salad leaves(180g)
12 cherry or Roza tomatoes
20 slices cucumber, cut into halves
½ each red pepper, green pepper and yellow pepper, cut into small cubes
½ block feta cheese, crumbed
20 olives
1 tin chick peas
½ red onion, cut into half rings
4 chicken breast fillets, cut into strips
1 Tablespoon cajun spice
olive oil for frying
olive oil for dressing
balsamic vinegar for dressing
Coat the chicken breast fillet strips lightly with the Cajun spice.
Fry or grill them lightly with the olive oil on medium heat until cooked.
Assemble the salad starting with the lettuce, followed by the cherry tomatoes, cucumber slices, blocks of peppers, chick peas, olives, pieces of Cajun chicken strips, and last crumble the feta cheese on top.
Drizzle the salad with balsamic vinegar and olive oil.
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