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You’re about to embark on a flavor-packed journey with our Cajun Chicken Caesar Salad! Imagine tender, juicy chicken breasts coated in a zesty Cajun seasoning, served atop crisp romaine lettuce and garnished with savory shaved Parmesan and tangy sun-dried tomatoes. But wait, we’re taking it up a notch by adding homemade cornbread croutons for that perfect crunch!
This isn’t your average Caesar salad – it’s a celebration of bold Cajun flavors and classic salad elements coming together in perfect harmony. And let’s not forget the star of the show: the creamy, garlic-infused Caesar dressing with a Cajun twist that ties everything together beautifully.
Join us as we dive into the art of creating this mouthwatering dish, from marinating the chicken to perfection to crafting the perfect balance of flavors in the dressing. Whether you’re looking for a satisfying meal on its own or a standout side dish for your next gathering, this Cajun Chicken Caesar Salad is sure to impress.
So, grab your apron and get ready to elevate your salad game to new heights. With simple ingredients and bold flavors, this recipe is guaranteed to become a favorite in your kitchen. Let’s dig in!
The recipe can be found here.
Start marinating the chicken. Add the chicken and 2-3 Tbsp of Cajun seasoning to a Ziploc bag. Seal the bag and shake to coal the chicken with the seasoning, then refrigerate for at least 4 hours or up to overnight.
Make the cornbread croutons. Slice the cornbread into 1-inch pieces and place on a parchment paper lined baking sheet. Bake in a 350 degrees F oven for 15-20 minutes to dry out the cornbread, then let the cornbread cool.
Next, you want to make the dressing. Add the garlic, lemon juice, Dijon mustard, Worcestershire, mayonnaise, parmesan, Cajun seasoning, and olive oil to a salad dressing shaker and shake until well combined. Set aside until ready to use.
You are now ready to prepare the chicken. Heat oil in a skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove the chicken to a cutting board and let cool, then slice into strips.
Chop the romaine and drain the sun-dried tomatoes so you can assemble the salads. Evenly divide the romaine between 4 plates. Top with the sliced chicken, add shaved parmesan and sun-dried tomatoes. Garnish with the toasted cornbread croutons. Then, drizzle the Cajun dressing over the top.
Serve immediately and enjoy!
The recipe can be found here.
Whether enjoyed as a hearty lunch or served as a show-stopping side dish at your next gathering, this Cajun Chicken Caesar Salad is sure to leave a lasting impression on all who taste it.
Happy Cooking!
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