Cajun Chicken Salad with A Honey Mustard Vinaigrette

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Cajun Chicken Salad with A Honey Mustard Vinaigrette

Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 10-minutes

Total Time: 15 minutes

 

 

Ingredients:

4 chicken breast cutlets (thinly sliced)

2 TBSP or more if desired, Cajun seasoning

½ Head of Butter, Bibb, or Green Leaf lettuce, cleaned and chopped

½ Head of Red Leaf lettuce, cleaned and chopped

1 TBSP of a light cooking oil (Grapeseed or Light Olive Oil)

1 large heirloom tomato, chopped

2 green onions, chopped on a bias

¼ cup Pepperoncini peppers from a jar, drained

1 small Avocado, pitted, peeled, and sliced lengthwise

4 Radishes, preferably Easter Egg or French Breakfast variety, sliced thinly

½ English or hothouse cucumber, sliced in half lengthwise, then thinly sliced

Sea Salt and Ground Black Pepper to taste

 

Dressing ingredients:

1 TBSP Dijon Mustard

1 TBSP White Wine Vinegar

½ cup Extra Virgin Olive Oil

1 tsp Honey

1/8 tsp each sea salt and ground black pepper

 

 

 

Dressing Directions:

 

1.       In a small bowl add the Dijon mustard, sea salt, black pepper, and white wine vinegar, then whisk together.

2.       Whisk in the honey, then the olive oil.

3.       Let the dressing sit while you prep the salad. Don’t refrigerate unless you are making hours in advance. If so, then set it out of the refrigerator 30 minutes in advance.

 

 

Salad Directions:

1.       Set out the chicken on a plate and sprinkle liberally with Cajun seasoning on both sides.

2.       Place a 12” skillet onto the stove top on medium-high heat, then add the olive oil or Grapeseed oil. Once oil is hot, add the chicken to the skillet. Cook for 3-5 minutes on each side. Make sure it is not pink inside. While the chicken rests, finish the next steps.

3.       Put cleaned and chopped salad greens onto 2 plates, then top each serving with tomatoes, avocado, pepperoncini, radishes, green onion, and cucumber.

4.       After the chicken has rested, slice into bite-size pieces and place on top of the salads.

5.       Drizzle with the vinaigrette, season with salt and pepper if desired.

*Fresh basil would also be great as a garnish on this salad.