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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Spiced Pecans:
3/4 cup pecan halves
2 tsp vegetable oil
1 tbsp sugar
1 1/2 tsp Pantry Cajun Herb Seasoning Mix
Salad:
1 small yellow summer squash, scored, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves, cut in half
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tbsp vegetable oil
4 tsp Cajun Herb Seasoning Mix
3/4 cup ranch salad dressing
Preheat oven to 350 degrees. For spiced pecans, toss pecans with oil in bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of a small pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
Toss vegetables with greens; refrigerate until ready to serve.
Rinse chicken; pat dry with paper towels. Brush with oil and rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally. Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad on an oval platter. Sprinkle with spiced pecans. Serve salad and drizzle with dressing. Serves 4
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CAJUN CHICKEN SALAD
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
Spiced Pecans:
3/4 cup pecan halves
2 tsp vegetable oil
1 tbsp sugar
1 1/2 tsp Pantry Cajun Herb Seasoning Mix
Salad:
1 small yellow summer squash, scored, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves, cut in half
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tbsp vegetable oil
4 tsp Cajun Herb Seasoning Mix
3/4 cup ranch salad dressing
Preheat oven to 350 degrees. For spiced pecans, toss pecans with oil in bowl. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of a small pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
Toss vegetables with greens; refrigerate until ready to serve.
Rinse chicken; pat dry with paper towels. Brush with oil and rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally. Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad on an oval platter. Sprinkle with spiced pecans. Serve salad and drizzle with dressing. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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