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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Salad with Cajun Dressing
1991 Winning Taste Recipe Contest - First Place: Salads
Connie Emerson
Ingredients:
- 2 cups Pilgrim's Pride boneless skinless breats cut into bite-size pieces
- 1 cup cooked black beans or 1 can (15 ounces), rinsed and drained
- 1 cup cooked white rice
- 1 cup whole kernel corn or 1 can (11 ounces), drained
- 1 avocado, peeled, cut into chunks
- 12 cherry tomatoes, halved
- 8 spinach leaves (optional)
Cajun Dressing:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 cup tomato ketchup
- 2 cloves garlic, crushed
- 2 tablespoons minced freshly parsley
- 1 tablespoon brown mustard
- 1/2 teaspoon cayenne pepper
Directions:
Combine chicken, black beans, rice, corn, avocado and cherry tomatoes. Arrange spinach leaves on salad plate and top with chicken salad. Mixture may be divided among four individual salad plates with two spinach leaves per plate.
To make dressing, combine olive oil, vinegar, ketchup, garlic, parsley, mustard and cayenne in a pint jar. Cover and shake well. Pour desired amount over salad.
4 main course servings; 6-8 side dish servings
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