cajun chicken salad

Ragin’ Cajun Delicious

Being that I’m a little shy around seafood I haven’t had a lot of close encounters with cajun food. Hats off to étouffée, gumbo, crawfish and the like.

But that’s not really fair because the more I read about cajun dishes, the more I realize I do like many of them. Howdy, red beans and rice, dirty rice, jambalaya. See a common thread here? Starches are my DNA!

After one bite of this cajun chicken salad I was hooked so let’s add this to my “yes” list. In fact it’s more of a must-have and my newest add to the “best of the best” shortlist (category at right). This is a flavorful wildly textured salad that had me enjoying it on crackers, celery ribs, “from a fork,” and of course my very own cajun chicken salad sandwich.

This recipe appeared at San Antonio’s KMOL.com (now WOAI) way back in 2001. The recipe came to me from my Cousin Julie’s kitchen where it was tucked away in her recipe drawer until it caught my eye in 2018 and I snapped a picture to bring it to my kitchen. I’ve written about my Cousin and Fellow Foodie Julie several times here at Betty’s Cook Nook and I could literally taste why she had curated this recipe – it’s remarkably delicious and great for impressing others!

Foodie Tips

❤  Do Not Miss This Tip: Early in the preparation for this dish’s signature spice mix, Joe and I learned it makes a ton of the stuff! I joked that since this came from Central Market Foodie Kathy Gottsacker this must have been how much cajun spice they made to serve an entire CM store of chicken salad lovers each day! If you don’t have a lot of the spices – or don’t want cajun spices leftovers – you can reduce the amounts shown below easily by 75% with enough left over. In retrospect I’m glad we have the extra special spice mixture – just be prepared you won’t be using all of it making this recipe just one time.

❤  Chicken salad is about as versatile as the nacho chip. You can enjoy it with a multitude of sidekicks beyond a sandwich or celery rib including scooped atop your favorite greens or sliced cucumber rounds, inside a pita or lettuce wrap, via a crispy tostada, toasted croissant – even plussed-up with penne pasta for a 2-in-1 salad to remember. #GoTeamCarbs!

❤  One of our favorite ways to roast and char a pepper (bell, poblano, hatch, etc.) is to do so right from the gas range/grill. Roasting elevates the flavor, caramelizes the sugars to concentrate their sweetness, and gives it an extra special touch of smokiness. To do so place your pepper over medium/medium-high flame. Rotate the pepper with tongs as charring is visible. When the pepper is blackened (about 4-5 minutes) remove it and place it in a paper bag for 5-10 mins. Remove it from the bag and the skin should be easy to remove with a knife. Remove the stems and seeds and you’re ready to enjoy your very own smoky roasted pepper!

❤  A shortcut for roasted corn is to buy it already roasted! Trader Joe’s or your local market likely sells frozen roasted corn. You can just pop it in the oven for a few minutes and voilà! If you don’t mind the extra TLC pop your corn on the gas grill using your favorite roasting method (there are so many)!

i. Time

About 30 minutes plus time to chill the salad (if desired)

ii. Ingredients

for the cajun spice mix: (see tip above)
8 tablespoons  |  paprika
2 tablespoons  |  cayenne pepper
5 tablespoons  |  black pepper, freshly cracked
6 tablespoons  |  garlic powder
3 tablespoons  |  onion powder
6 tablespoons  |  salt
2 ½ tablespoons  |  dried oregano
2 ½ tablespoons  |  dried thyme

for the chicken salad:
1  |  roasted chicken, shredded or diced (about 4 cups)
2 cups  |  yellow corn, roasted
1 cup  |  red bell peppers, roasted then chopped
2 teaspoons  |  cajun spice mix (from above)
¾ cup  |  mayonnaise (fresh if you can)
1 cup  |  green onions, cut on bias (a 45-degree angle)

iii. What To Do

1. Ahead of time you can prepare the spice mix, roasted chicken, roasted corn and roasted red bell peppers.

2. Place the prepared ingredients in a large bowl and combine.

3. In a small-sized bowl combine the spice mix and the mayonnaise to make this dish’s “special sauce.”

4. Add the mayonnaise-spice mix to the chicken mixture. Add the green onions and gently mix.

5. Chill until you’re ready to enjoy from your chosen serving addition (greens, bread, etc.).

Yield: 6-12+ Servings, depending on size of your appetite and your willingness to share

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A scan of the original cajun chicken salad recipe as it came into my possession

11/30/21Presidente Brandy