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Blackened Chicken Salad w/ Creole Vinaigrette


By Cajun Delights (Visit website)



Here 's a great way to enjoy a scrumptious main course salad for lunch or dinner.  It is so easy to prepare and is perfect for those busy days. The spicy chicken compliments the cool salad veggies and the Creole vinaigrette adds an extra burst of flavor. When I tell you that this salad is "out of this world", then you know that I mean it, cher! Bon Appetit! (photo courtesy of Google)

Blackened Chicken Salad
1 lb. chicken tenders
Blackening season (recipe below)
2 tbs.'s vegetable oil
1 large head Romaine lettuce
2 Roma tomatoes, diced
1 red onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup fresh mushrooms, sliced
1/2 cup yellow bell pepper, chopped
2 green onions, sliced
Fresh parsley

 Wash and coarsely chop lettuce and place in a large salad bowl. Add veggies, and
 chill until ready to serve. Meanwhile, make blackening seasoning and season chicken, to taste.



Cajun Blackening Seasoning Mix
1 tbs. salt
1 tbs. garlic powder
1tbs. onion powder
1 tbs. paprika
1 tsp. cayenne pepepr
1 tsp. black pepper
1 tbs. dried thyme
1 tsp. dried basil
1 tsp. dried oregano

Mix all together in food processor and pulse until blended. Store in an air tight container and use as needed.


In large heavy skillet, heat oil on medium heat. When oil is hot,  place seasoned chicken in pan and cook for 5 to 7 minutes on each side. Slice and layer on top of salad. Serve with a nice glass of white wine, crusty french bread and Creole Vinaigrette. (recipe below) Enjoy!

Creole Vinaigrette
1/4 cup white wine vinegar
1 tbs. Creole mustard
1 tsp. or more, Tabasco sauce
1 tsp. crushed garlic
1 tsp. salt
1/2 cup olive oil

Combine first six ingredients in bowl and whisk until well blended. Add oil and continue whisking until combined. Divine!

****

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