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Louisiana Cajun Chicken Salad - by Debbie Allen - Headliner in Shreveport Show - April 26, 2011

posted Apr 9, 2011, 9:00 PM by Peggy Sweeney-McDonald

Very light, healthy, low cal, low carb chicken salad. With every bite, you will know this is an original cajun alternative to an old favorite American dish.

Prep Time: 20 minutes
Serves: 4
Yield 1 salad

10 oz Grilled Chicken Breast
2 tbsp Real Mayo
1 tbsp Sweet Pickle Relish
2 tbsp Onions
2 tbsp Raw Shredded Carrots
2 tbsp Celery
1 tbsp Yellow Mustard

Boil chicken breasts in crab and shrimp boil with garlic, salt and pepper, as you would crawfish. Go light on the spices, or your chicken breasts may be too overwhelming. You dont want it to over power the spices you will add once you are making the chicken salad. Or you can slow cooked a turkey breast in a crock pot with the same ingredients. (This is what a prefer) Once the chicken breasts or slow cooked turley breast is cooked, allow to cool. Then ground the cooked meat in a bowl with a fork until it falls apart. Add celery, onion, and carrots (to taste) that have been grated. Add mustard, sweet relish, mayo. I also add zatarans, greek spices, garlic powder, salt and pepper. Chill for an hour and serve on warm homemade bread or use on a cool summer green bed of romaine.