Bayou Chicken Salad

Name: Bayou Chicken Salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2 tsp Cajun seasoning blend; 1 tbsp olive oil; 1/2 cup mayonnaise; 2 tsp Dijon mustard; 2 tsp fresh lemon juice; 1 cup celery stalks, diced; 1/2 cup red bell pepper, diced; 1/4 cup green onions, sliced

A savory Cajun-seasoned chicken salad blended with crisp celery, red bell pepper, green onions, and a creamy dressing.

27 minEasyServes 4360 cal/serving

CajunSaladStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1.5 lbs boneless skinless chicken breasts
2 tsp Cajun seasoning blend
1 tbsp olive oil
1/2 cup mayonnaise
2 tsp Dijon mustard
2 tsp fresh lemon juice
1 cup celery stalks, diced
1/2 cup red bell pepper, diced
1/4 cup green onions, sliced

Instructions

1

Rub 1.5 lbs boneless skinless chicken breasts with 2 tsp Cajun seasoning blend.
2

Heat 1 tbsp olive oil in a heavy skillet over medium-high heat.
3

Cook 1.5 lbs boneless skinless chicken breasts for 5 to 6 minutes per side until the internal temperature reaches 165°F.
4

Transfer cooked chicken to a cutting board, cool completely, then dice into small pieces.
5

In a large bowl, whisk 1/2 cup mayonnaise, 2 tsp Dijon mustard, and 2 tsp fresh lemon juice until smooth.
6

Stir in the diced chicken, 1 cup diced celery stalks, 1/2 cup diced red bell pepper, and 1/4 cup sliced green onions until thoroughly combined.

Questions

How long does Bayou Chicken Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Bayou Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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