This is one of our newer family faves – Grilled Cajun Chicken Salad. It has a bit of spice but it’s not over the top and it’s a perfect foil for the creamy ranch-style dressing. This is a marvelous summer recipe, but its bold flavors can easily spill into fall with no problem. Oh heck, it’s good anytime.
Grilled Cajun Chicken & Salad
I first came upon the idea for Grilled Cajun Chicken Salad from a Bon Appetit recipe which was a bit fussy. I tinkered and modified and learned how to make the most of my time & ingredients to make this doable on any old weeknight. Let me show you my thought process on how I “work” a recipe like this.
First of all, I save a bunch of time!
- Instead of combining a dozen spices each and every time I made this I use my own Cajun blend. I use it for a lot of things and always have it on hand.
- I usually make a good amount of dressing, not just for this meal, but enough for another salad later in the week. You could use store-bought but this is so fresh!
- I generally double the chicken portion of recipe and freeze half – that makes best use of the buttermilk and gives me a stash of ready to go chicken in the freezer.
Grilled Cajun Chicken Salad – the salad part of the meal.
Sometimes, I might not be in the mood for a salad with my Grilled Cajun Chicken, so I make it as an entrée and serve it with a side or two. My Down & Dirty Cajun Rice makes a colorful fresh side (the bit of bacon gives it a marvelous smoky taste) and beans, red or black (doctor a can with a little garlic and cumin) are quick and easy. Leftovers are generally all combined in a salad bowl the next day.
So no matter how you serve, it, as an entrée, as a salad or as a bowl, enjoy! “Laissez les bons temps rouler” as they say down South.
Grilled Cajun Chicken Salad
Grilled Cajun Chicken & Salad
- 20 ounces (four 1/2 breasts) chicken breast
- Cajun seasoning to taste
- buttermilk, enough to coat chicken, say 1/2 cup
- Salad greens for four
- 1 bell pepper, diced
- 1 large or two small tomatoes
- 1/2 red onion, thinly sliced
- 1/4 cup pecans, toasted
- 1/4 cup raisins
- Dressing (below)
Rub Cajun seasoning mixture onto chicken. Place chicken in medium bowl. Pour buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 3 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
For salad dressing:
- 1/4 cup buttermilk
- 1/2 cup Greek Yogurt
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon grated lemon peel
- Freshly ground black pepper or 1/2 teaspoon Cajun seasoning, optional (see note)
- salt, if desired
Mix all ingredients in small bowl to blend. May be store covered and refrigerated for several days.
Notes:
- While the Cajun spice is marvelous in this dressing, often with spicier foods, I look for sides with a cooler flavor. If I omit, I do use a good amount of black pepper in the dressing.
- The lemon peel in this dressing gives it an important flavor boost; don’t be tempted to omit.
- If desired, mayonnaise or a mayonnaise/sour cream mixture may be used instead of the yogurt/buttermilk.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
- Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
Kitchen & Cooking Hacks:
