Pork Recipes
Delicious
Cajun Chicken Salad
Craving a spicy kick? My Cajun Chicken Salad is packed with flavor and crunch. Fresh greens, juicy chicken, and a zesty Cajun dressing. Perfect for lunch or dinner!
Trim
Inspect the chicken: Look for any visible fat, connective tissue, or tough pieces of skin.
Remove excess fat: Use your knife to carefully cut away any visible fat.
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Season
Pat the chicken dry: Use paper towels to remove excess moisture. This ensures better seasoning adherence.
(Optional) Apply a thin layer of oil: This helps the seasonings stick to the chicken. Olive oil or vegetable oil works well.
Season generously: Use your desired cajun seasoning
Let it rest: For optimal flavor infusion, allow the chicken to rest for at least 15 minutes before cooking.
Prep and Heat
1. Choose the right pan: Cast iron or stainless steel pans are ideal for searing due to their heat retention.2. Heat the pan: Turn on your stove to medium heat. Let the pan heat up for about 3-5 minutes.3. Add the oil: Once the pan is hot, add a thin layer of olive oil. Avoid overcrowding the pan.4. Check oil temperature: The oil is ready when it shimmers and a drop of water sizzles immediately when added to the pan.
Sear
A light sear adds a touch of flavor and texture without overcooking the meat. Here's how to achieve it:
- Cooking time: Cook chicken breast 3-4 minutes on each side until a light sear is achieved. After sear is achieved flip occasionally.
- Watch for color: The meat should develop a light golden brown color, but not a deep brown.
- Avoid overcrowding: Make sure not to overcrowd the pan. This can lower the temperature and prevent proper searing.
Flip
Flip the chicken: Carefully flip the chicken breast to the other side.
Continue cooking: Cook the chicken until it reaches an internal temperature of 165°F. Use a meat thermometer inserted into the thickest part of the chicken to check the temperature.
Monitor closely: As the chicken cooks, continue to monitor the temperature. It's important not to overcook the chicken, as it can become dry.
Rest the chicken: Once the chicken reaches 165°F, remove it from the heat and let it rest for about 10-15 minutes. This allows the juices to redistribute.
Prep Celery
Wash the celery: Rinse the celery under cold water to remove any dirt or debris.
Trim the celery: Cut off the leafy green tops and the tough bottom end of the celery stalks.
Separate the stalks: Separate the individual celery stalks.
Chop the celery: Lay a celery stalk flat on your cutting board. Slice it lengthwise into smaller pieces. Then, chop the pieces crosswise to your desired size.
Prep Onion
Peel the onion: Remove the outer skin of the onion.
Cut the onion in half: Cut the onion in half through the root end.
Peel the root end: Remove the root end from one half of the onion. Place this half cut-side down on the cutting board.
Slice the onion: Make horizontal slices through the onion, stopping before reaching the root end. This will create layers.
Chop the onion: Make vertical slices through the layers to create small pieces.
Chop Chicken
Let the chicken cool slightly: Allow the cooked chicken to rest for about 10-15 minutes. This helps the juices redistribute.
Place chicken on a cutting board: Transfer the chicken to a clean cutting board.
Save the juices: While the chicken is cooling, place a small bowl beneath the cutting board to catch any dripping juices.
Chop the chicken: Using a sharp chef's knife, cut the chicken into your desired size (strips, cubes, or chunks).
Add Ingredients
In a medium bowl, mix together mayonnaise, Stone ground mustard, onion powder, garlic powder, relish, jalepenos, and seasonings.
Taste
At this time take a moment and taste the chicken salad and adjust seasonings as needed.
Ingredients
2lb Chicken Breast
Cajun Seasoning
1/2 Tsp Dill
1 Tsp Oregano
1 TBSP Stone Ground Mustard
1 Cup Mayo
1 1/2 TBSP Pickled Jalapeños
2 1/2 Heaping TBSP Relish
1 Tsp Onion Powder
1 Tsp Garlic Powder
1/3 Cup Celery Diced
1/3 Cup Red Onion Diced