With Mardi Gras just around the corner, we decide it was time to fill the kitchen with cajun food. Today Alan Bennett made Cajun Crab Cakes on air. This blackened chicken salad would be a great compliment to those, or a good healthy stand alone meal.
3 lbs of chicken breast
1 Tablespoon of Tony Chachere’s seasoning
7 Tablespoons of Redfish Magic total (most is for marinate)
1 ½ teaspoons of White Pepper
1 ¼ cup Mayo
7 Tablespoons of Pickle Relish
7 Tablespoons of vegetable oil (for marinate)
Coat uncooked chicken breast with vegetable oil to coat evenly on both sides
Use all but 1 Tablespoon of Redfish Magic to sprinkle on both sides of each breast to season
Grill or Pan Sear marinated chicken breast until the internal temperature of chicken reaches 165F
Let cool & dice into small pieces
Mix cooked & diced chicken with remaining ingredients (Tony’s, White Pepper, Mayo, Pickle Relish, and remaining Redfish Magic)
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