Comida Kraft
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Cajun Chicken Salad

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Make It

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  • 1. Preheat oven to 350 F. For spiced pecans, toss pecans with oil in small bowl. Sprinkle with combine sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of small pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans on pan.
  • 2. Prepare grill for direct cooking over medium coals. Meanwhile, for salad, score summer squash lengthwise. Slice squash 1/8-1/4 inch thick; cut slices in half. Cut bell pepper into rings; cut rings into quarters. Cut cherry tomatoes in half. Toss vegetables with greens; refrigerate until ready to serve.
  • 3. Rinse chicken; pat dry with paper towels. Brush with oil. Rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12-15 mintues or until chicken is no longer pink in the center, turning occasionally.
  • 4. Remove chicken from grill. Cut chicken crosswise into slices on cutting board. Arrange chicken over salad in the large bread bowl. Sprinkle with spiced pecans. Serve and drizzle with dressing.


Recipe can be found in The Pampered Chef Casual Cooking Cookbook, page 23.

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