DianeLouise"sBlogg: Cindy's Blackened Chicken Salad (also) Diane's Mac & Three Cheese

Cindys
Blackened Chicken Salad

The Mustard Dressing

1 cup Mayo (Hellmanns' is the best)

1/4 cup Dijon Mustard

1/4 cup vinegar

Combine mayo, mustard and vinegar in a bowl, set aside.

The Salad

2 1/2 pounds boneless shinless chicken breasts

1/8 cup canola oil

1/3 cup Cajun seasoning (see note)

1 large carrot, grated

1/2 red onion, minced

3 scallions, sliced thinly

Brush the chicken breasts with the canola oil and coat with the Cajun seasoning.

Heat a cast Iron skillet until it is very hot. Carefully place the

chicken breasts into the pan. Cook the breasts without moving them

for 5 minutes on each side. Transfer the breasts onto a baking pan

and continue cooking at 375 for 10 minutes or until done and well

browned. ** I do not cook my chicken breasts in a pan I have a

rotissery with a basket that I cook the Cajun coated breasts for 30

minutes. Chill the chicken breasts completely. Cut the chicken into

bite size pieces.

Transfer the chicken to a large bowl and add the carrot, onion and

scallons. Add the dressing and mix well.

NOTE:

Cajun Seasoning

1/4 cup plus 1 tablespoon paprika

1/8 cup dried thyme

1/8 cup dried oregano

1 tablespoon cumin powder

1 tablespoon onion powder

1/8 cup garlic powder

1/8 cup dried sweet basil

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

1/8 cup salt

Combine all the ingredients in the bowl of a food processor and pulse

until well blended or mix throughly in a large bowl with a spoon or wire whisk.

Keep stored in a covered jar in a cool place for up to 6 months.