SIMPLE GRILLED CHICKEN SALAD
Have yet to have someone leave my home without asking for this grilled chicken salad recipe! Simple and delicious!
Provided by KerriJ
Categories Salad
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
- Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
- Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
- Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 307 calories, Carbohydrate 4 g, Cholesterol 60.3 mg, Fat 25.1 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 425.5 mg, Sugar 2.3 g
GRILLED CAJUN CHICKEN
A shake of paprika, a dash of red pepper and dried herbs--it doesn't take much to give simple chicken kickin' Cajun flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. In small bowl, combine all ingredients except oil and chicken breast halves; mix well. Brush oil over all sides of chicken. Sprinkle with seasoning mixture.
- When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 360 mg, Sugar 0 g
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
GRILLED CAJUN CHICKEN SALAD
Submitting for ZWT9. Found in a Diabetic Living email that I somehow got signed up for. I tend to find some really great recipes on that site!
Provided by Chef PotPie
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
- 2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
- 3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time.
- 4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.
SOUTHWEST GRILLED CHICKEN SALAD
Steps:
- In a large bowl, add chicken, seasonings, and olive oil. Stir to combine.
- Add seasoned chicken to a large frying pan and cook thoroughly. Set aside.
- Wash and cut lettuce to desired size, set aside.
- Rinse canned corn and add to a small frying pan. Roast corn over medium heat.
- Drain and rinse black beans.
- Dice avocado into bite size pieces and tomatoes in half.
- Add lettuce, seasoned chicken, roasted corn, black beans, avocado, tomatoes and tortilla strips to a bowl. Top with desired dressing.
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
Categories Salad Chicken Leafy Green Fourth of July Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Make seasoning:
- Mix all ingredients in small bowl to blend.
- Make salad dressing:
- Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
- Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
- Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.
GRILLED CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.
Nutrition Facts : Calories 610, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 85 milligrams, Sodium 565 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 36 grams
GRILLED BLACKENED CAJUN CHICKEN
This brined bird is full of flavor. Don't be scared if it blackens in some spots - that's the best part.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brine the chicken: Combine 4 cups water, 2/3 cup salt, and the brown sugar in a medium saucepan. Bring to a boil and whisk until the salt and sugar are completely dissolved. Turn off the heat and transfer to a bowl or pot large enough to submerge the chicken. Stir in 6 cups of ice water and let cool completely. Submerge the chicken in the cooled brine, cover and refrigerate for at least 6 hours or up to overnight.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the brine and pat dry completely.
- Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Whisk together the paprika, onion powder, dried oregano, dried thyme, cayenne, garlic powder, 1/4 teaspoon ground black pepper and the remaining 1/2 teaspoon salt in a small bowl. Brush the chicken all over with the melted butter, and then pat on all of the dry rub mixture.
- Grill the chicken: Place the chicken breast-side up on the indirect side of the grill, with the legs facing the hotter side of the grill. Cover and cook until an instant-read thermometer reads at least 165 degrees F in the thickest part of the thigh (avoiding the bone), 50 to 60 minutes. The chicken will be quite dark and blackened in spots.
- Remove from the grill and let rest on a cutting board for at least 20 minutes before carving.
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING
Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.
Provided by GinnyP
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- --MakeSeasoning--.
- Mix all ingredients in a small bowl to blend.
- --MakeSalad Dressing--.
- Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
- Season dressing to taste with salt and pepper.
- --Then--.
- Rub remaining seasoning mixture onto chicken.
- Place chicken in medium bowl.
- Pour remaining 1 cup buttermilk over chicken, turning to coat.
- Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
- Prepare the grill (medium-high heat).
- Remove chicken from buttermilk shaking off excess.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board and let rest 5 minutes.
- Combine greens, pecans, and raisins in a large bowl.
- Toss with enough dressing to coat.
- Season salad with salt and pepper, if desired.
- Divide salad among 4 plates.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Arrange atop salads and serve.
Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45
More about "grilled cajun chicken salad food"
GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING ...
From houseofnasheats.com
5/5 (21)Total Time 30 minsCategory Main CourseCalories 723 per serving
- Prepare the salad components by washing and drying the vegetables, then slicing the cucumbers into thin discs, cutting the grape tomatoes in half, and slicing the onion into thin strips. Wait to peel and slice the avocado until just before serving.
- Prepare the creamy Cajun salad dressing by processing all of the dressing ingredients together in a blender or food processor until completely combined. I would recommend starting with 1 teaspoon of Cajun seasoning and increasing the amount until you reach your desired level of heat. Refrigerate for 20 minutes before serving.
- Heat grill to medium-high heat. Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly. Sprinkle 1/2 teaspoon of the Cajun seasoning over the top of each chicken breast, turn the chicken over and sprinkle each chicken breast with another 1/2 teaspoon of Cajun seasoning so the chicken is evenly coated on both sides.
- Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.
GRILLED CHICKEN CAJUN PASTA SALAD - CAJUN PASTA SALAD ...
From delish.com
2.7/5 (3)Estimated Reading Time 1 minServings 6Total Time 30 mins
- Make dressing, in a medium bowl, whisk mayonnaise with oil, lemon juice, cajun seasoning, and paprika.
- Season with salt and pepper. Make pasta salad, in a large pot of salted boiling water, cook pasta according to package directions.
GRILLED CAJUN CHICKEN SALAD WITH CREAMY CAJUN DRESSING ...
From cafedelites.com
5/5 (6)Estimated Reading Time 3 minsServings 4
- Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
- Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
- Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
GRILLED CAJUN CHICKEN SALAD - JULIA'S CUISINE
From juliascuisine.com
Cuisine North AmericanTotal Time 35 minsCategory Lunch, Main Course, Salad, Side DishCalories 362 per serving
- First make the dressing. In a medium bowl combine the yoghurt, olive oil, lemon juice and vinegar. Whisk to combine. Add the garlic, sugar, salt, and pepper. Stir to combine. Stir in parmesan cheese until combined. Set aside.
- Rub the Cajun seasoning over both sides of the chicken. Cook the chicken on a preheated barbecue for about 6-7 minutes per side until cooked through. Remove from barbecue and cut into strips.
- Assemble the salad. Toss together the romane lettuce with the bacon bits, parmesan shavings and croutons. Top with chicken. Pour over dressing when ready to serve.
CAJUN CHICKEN {BAKED, GRILLED OR FRIED} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (15)Calories 201 per servingCategory Dinner
- Cut chicken breasts lengthwise into thinner cutlets and place in a large bowl. In a small bowl, add paprika, garlic powder, oregano, thyme, onion powder, cayenne pepper, black pepper, salt and red pepper flakes; stir to combine.
- Sprinkle 1 1/2 tbsp of prepared cajun seasoning in the step above on chicken breasts and using tongs toss to coat. If you are grilling or baking cajun chicken, also add avocado oil to the mix.
- Pan Fried Cajun Chicken: Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat. Add chicken and cook for 5 minutes or until white edges appear, turn and cook for another 4-5 minutes. Transfer onto a plate, cover with foil and let rest for 5 minutes.
- Baked Cajun Chicken: Preheat oven to 450 degrees F, arrange chicken in a single layer in a large baking dish and bake for 25 minutes. Remove from the oven, cover and let rest for 10 minutes.
GRILLED CAJUN CHICKEN SALAD RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 40 minsCategory Healthy BBQ & Grilled Chicken Breast RecipesCalories 190 per serving
- To prepare the dressing: In a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
- To prepare the salad: In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
- Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through grilling time.
- To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.
GRILLED CAJUN CHICKEN SALAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 6Calories 402 per serving
GRILLED CAJUN CHICKEN SALAD – HAYLIE POMROY
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CAJUN CHICKEN SALAD - MORE CHICKEN RECIPES
From morechickenrecipes.com
Servings 6Total Time 30 minsCategory Chicken Salad RecipesCalories 233 per serving
- Add chicken and water to a medium sized pot over high heat. Bring to a boil and cook at a simmer for 10 minutes or until the chicken is cooked all the way through.
- Using a fork and knife, or (which is my favorite way to shred chicken) grab your hand mixer and shred your chicken with it.
GRILLED CAJUN CHICKEN SALAD - CLEAN COOKING WITH CAITLIN
From cleancookingcaitlin.com
Ratings 1Calories 438 per servingCategory Main Course
- Whisk together to make the dressing: lime juice, 2 tbsp olive oil, fresh cilantro, red pepper flakes, and salt & pepper to taste
GRILLED CAJUN CHICKEN SALAD WITH FISH SAUCE VINAIGRETTE
From cookmorphosis.com
5/5 (1)Category Appetizer, SaladCuisine Asian FusionTotal Time 1 hr 5 mins
- In a heavy bottom medium cooking pot or large cooking pan, melt unsalted butter over medium heat. When butter has melted completely, add the minced garlic and saute for 5 minutes. Be careful, DO NOT burn the garlic.
- In a Mason jar, combine all ingredients and give a few shake. Keep refrigerated for up to 2 weeks.
- In a medium mixing bowl, add shredded grilled Cajun chicken, sliced white onion, Vietnamese coriander and 3-4 tbsp of fish sauce vinaigrette. Lightly mix until the vinaigrette coats all ingredients evenly. Take the salad out and put on serving dish, garnished with picked cilantro and served with chili garlic dipping sauce on the side (as desired).
GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING ...
From bonappetit.com
3.5/5 (4)Servings 4
- Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.
- Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
CAJUN CHICKEN SALAD WITH SPICY CAJUN DRESSING - SALADS ...
From saladswithanastasia.com
Ratings 2Calories 863 per servingCategory Salad
- Add the fillets spices oil and balsamic in a bowl, mix well to combine and leave to one side to marinate while you are preparing your ingredients.
- It is not necessary to place them in the fridge as adding cold chicken to a hot pan lowers the temperature in the pan and you will not be able to get a good sear on the fillets. Just keep them in a cool place but not in the fridge, it won’t take long to prepare the rest of the ingredients.
- Remove the root from your butter lettuce, gently wash the leaves under cold running water. Then either pat dry with a clean kitchen towel or for extra dry leaves, spin dry in a salad spinner.
GRILLED CAJUN CHICKEN DRY RUB SEASONING - HOUSE OF NASH EATS
From houseofnasheats.com
4.8/5 (18)Total Time 13 minsCategory CondimentCalories 198 per serving
- Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly.
- In a small bowl, combine all of the spices and stir well. Sprinkle half of the spice mixture over the tops of the chicken breasts, turn the chicken over, and sprinkle the remaining half of the spice mixture on the bottom side of each breast so the chicken is evenly coated in Cajun seasoning.
- Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.
GRILLED SWEET CAJUN CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
5/5 (5)Total Time 18 minsCategory MainCalories 221 per serving
- In a zip lock bag or non-reactive container, combine the olive oil, cajun seasoning and brown sugar. Squish the bag or stir the container until well combined.
- Place the chicken breasts flat on a chopping board and keeping your knife parallel to the chopping board cut horizontally straight through the chicken breast. Repeat with the second chicken breast.
- Add the chicken breasts to the marinade and place in the fridge for at least 30 minutes but 12-24 hours is best (see note 2 for freezer instructions)
CAJUN CHICKEN SALAD - A COOKIE NAMED DESIRE
From cookienameddesire.com
5/5 (1)Total Time 30 minsCategory LunchCalories 339 per serving
- Slice the chicken into strips. Place the chicken, 2 tablespoons oil, and spices into a container or gallon-sized plastic bag and mix well. Set aside to marinade.
- Heat a pot of water to a boil. Add the snap peas and cook until al dente, approximately 2 minutes. Drain and cool. Set aside
- Cut the tomatoes into thin strips, reserving any dripping liquids in a small bowl. Remove the pulp and place in the small bowl. Add a tablespoon of oil into the bowl with the tomato pulp. Add salt and pepper into the small bowl and stir well to create a vinaigrette.
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