My new Cajun grilled chicken salad with remoulade sauce dressing is light, refreshing and jam-packed with south Louisiana special flavor, ya’ll. It’s also the perfect way to use up your cook-out leftovers!! Sliced Cajun grilled chicken remoulade breast, the caramelized Cajun trinity and corn warm the dish. And the cold Romaine heart leaves and tomatoes add the perfect chilled components to the salad. The remoulade sauce dressing enlivens each bite, making this warm-weather salad a substantial, stand-out meal all its own. Yep and yay…
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Cajun Grilled Chicken Salad With Remoulade Sauce Dressing is the Healthy Warm Weather Treat of My Dreams, Y’all. Yep.
I made my Cajun grilled chicken remoulade earlier this week. And well, I fell straight in love with it! So, I immediately reserved one of the cooled chicken breasts for later. For months now, I’ve had this vision of a grilled chicken salad in my head that celebrated the south Louisiana flavors that I love and cherish.
I literally have a whole slew of chicken recipes to choose from on this blog. However, I’ve known in my heart for some time that the perfect grilled chicken salad recipe was still yet to come in my kitchen.
So, I immediately, albeit secretly, taste- tested my remoulade chicken recipe for it’s south Louisiana sassified salad worthiness, y’all. The color of it straight hooked me. But, I just had to know if the flavor and texture was exactly what I wanted –no needed — in my dream salad.
And, to my surprise and delight, my Cajun grilled chicken remoulade hit my expectations straight out of the park!! The ultra-tender and juicy bird with its over-the-top flavor was EXACTLY what my base salad needed to complete it.
I was sooo satisfied, relieved and joyous that I finally found the exact flavor that had been tugging at my hearts strings, y’all. And, I was FINALLY just steps away from making my dream Cajun grilled chicken salad with remoulade sauce dressing a part of my permanent reality. Yep.
How to Make Cajun Grilled Chicken Salad With Remoulade Sauce Dressing to Make Your Own South Louisiana Special Dreams Come True
To start the Cajun grilled chicken salad with remoulade sauce dressing, skin and debone one of the Cajun grilled chicken remoulade breasts. Then, arrange romaine lettuce and sliced tomatoes on a large serving platter.
Next, top the salad with leftover, seasoned beans or bean dip. (I used leftover Blue Runner Creole red beans. I had previously seasoned them with garlic, hot sauce, parsley and salt, pepper and cayenne. So, they were already good to go on the salad.) You can also leave the beans and corn out for Paleo or keto versions of this recipe, if desired.
Then, brown the Cajun trinity of onion, bell pepper and celery strips in your cast iron grill pan.
Remove the browned trinity, then add 1/2 to 1 cup of corn to the grill pan. Cook for about 3 minutes, stirring often to make sure that none of the kernels burn.
Top the salad with the warmed, sliced Cajun grilled chicken remoulade strips and the beans. Add the browned corn and Cajun trinity strips. Then, serve with a cup or so of remoulade sauce on the side.
The first thing you notice when you taste this salad together is the deep, almost smoky earthiness of the charred Cajun trinity. Then, the succulence of the grilled chicken breast amazes you, while the zesty taste hits all the right high-and-low flavor notes on your tongue.
So, by the time you get to the flash-browned corn, and oh sooo soft Creole red bean bite, your head is spinning with yum-deliciousness appreciation. Then, the final remoulade sauce dressing note hits you!! And, you realize that you’ve just literally taken a trip through south Louisiana Cajun/Creole flavor territory that you might never, ever forget. Yep.
Share this Cajun grilled chicken with remoulade sauce with those who’ll truly ‘get’ this light-as-air spin on old school south Louisiana flavors. And see y’all on the yum side…
Cajun Grilled Chicken Salad With Remoulade Sauce Dressing
- 2 tablespoons butter or oil, plus extra if necessary
- 1/4 cup raw onion strips
- 1/4 cup raw green bell pepper strips
- 1/4 cup raw celery strips
- 1/2 to 1 cup corn
- 1 to 1 1/2 pounds leftover Cajun Grilled Chicken Remoulade breast
- 3 to 6 fresh Romaine lettuce heart leaves
- 2 Roma tomatoes, sliced
- 1/2 to 1 cup seasoned Blue Runner red beans or any leftover beans, optional
- 1 cup Remoulade sauce
- Arrange the fresh Romaine lettuce heart leaves, beans and sliced tomatoes on top of a large serving platter.
- Debone the Cajun Grilled Chicken Remoulade breast. Slice and set atop the salad.
- Grease a cast iron grill pan with the butter or oil.
- Brown the Cajun trinity of raw onion, bell pepper and celery strips in the pan. When the trinity is almost browned, add the corn and cook until browned, about 3 to 5 minutes.
- Place the indoor-grilled corn and Cajun trinity atop the salad.
- Serve alongside the Remoulade sauce.