Ingredients
Serves 24
- 1 kg (3 kilogram) Boneless skinless chicken breasts
- 60 ml (175 milliliters) Club House ® One Step Cajun Seasoning
- 2 liters (6 liters) Shredded leaf lettuce
- 250 ml (750 milliliters) Diced red bell pepper
- 250 ml (750 milliliters) Diced celery
- 125 ml (375 milliliters) Diced red onion
- 125 ml (375 milliliters) Diced plum tomatoes
- 250 ml (750 milliliters) Cajun vinaigrette (recipe below)
Step 2 | Serves 24
- 75 ml (250 milliliters) Red wine vinegar
- 150 ml (500 milliliters) Vegetable oil
- 5 ml (15 milliliters) Prepared Dijon mustard
- 45 ml (125 milliliters) Club House ® One Step Cajun Seasoning
Procedure
Salad - Season chicken breasts with Cajun Seasoning. Grill until internal temperature reaches 165¼F (74°C). Set aside to cool. Slice on diagonal. Combine lettuce with diced vegetables.
Cajun Vinaigrette- Whisk ingredients together and allow to stand at least an hour for flavours to blend.
Plating - Place 300 mL salad on plate. Arrange 125 g chicken breast slices on top and serve with Cajun Vinaigrette.
CHEF's TIP!
For use as a side dish, dice chicken and toss with salad. Add some creativity by substituting beef, pork, or shrimp for the chicken.
