Cajun Chicken Salad

This is another delicious salad, perfect for summertime - or anytime!  It's packed with protein and packed with flavor!  Just check the ingredients in your Cajun seasoning to make sure it's gluten-free.  If you are dairy-free, you can buy dairy-free ranch dressing.

Enjoy!
Kirsten

PS: This recipe comes from The Pampered Chef Casual Cooking (Easy Recipes for Indoors and Out).

CAJUN CHICKEN SALAD

Spiced Pecans

3/4 cup pecan halves
2 teaspoons vegetable oil
1 tablespoon sugar
1 1/2 teaspoons Cajun seasoning

Salad

1 small yellow summer squash, sliced and cut in half
1 small green bell pepper, seeded, cut into rings and quartered
1 cup cherry tomato halves
1 package (10 ounces) mixed salad greens with romaine and leaf lettuce
4 boneless, skinless chicken breast halves (4-6 ounces each)
1 tablespoon vegetable oil
4 teaspoons Cajun seasoning
3/4 cup ranch salad dressing

1)  Preheat oven to 350F.  For spiced pecans, toss pecans with oil in a small bowl.  Sprinkle with combined sugar and Cajun seasoning; toss until coated.  Spread pecans in single layer over bottom of baking sheet.  Bake 10 minutes until lightly toasted.  Remove from oven; cool.

2)  Prepare grill for direct cooking over medium coals.  Meanwhile, for salad, cut summer squash into slices and then cut in half.  Cut bell pepper into rings; cut rings into quarters.  Cut cherry tomatoes in half.  Toss vegetables with greens;  put on platter; cover and refrigerate until ready to serve.

3)  Rinse chicken and pat dry with paper towels.  Brush with oil.  Rub with Cajun seasoning.  Place chicken on on grill.  Grill, uncovered, 12-15 minutes or until chicken is no longer pink in the center, turning occasionally.

4)  Remove chicken from grill.  Cut chicken crosswise into slices.  Arrange chicken over salad.  Sprinkle with spiced pecans.  Drizzle with ranch dressing and serve.

NOTES:

~The spiced pecans are so delicious - you can make extra and have them for a healthy snack!