Often there are times when we just want to eat a salad for a meal and don’t want to pick from the same routine of salads that we have been making over the past few weeks – this salad came as an answer to one of such moments. R remembered a salad from Chopt in New York City that he used to love and decided to experiment.

Cajun Chicken Salad with Sriracha Dressing

Ingredients

1. Chicken breasts, diced into bite size pieces – 400g
2. Cajun spice blend – 25 g
3. Red and green capsicum, finely chopped – 1/2 of each
4. Spring onions, sliced – 2-3
5. Red onion, finely chopped  – 1/4 cup
6. Corn, fresh or frozen – 1/3 cup
7. Salad leaves – 2 cups
8. Greek yogurt – 1/2 cup
9. White vinegar – 2 tbsp
10. Sriracha sauce – 1/2 tbsp or to taste
11. Oil, to stir fry chicken
12. Salt, pepper – to taste

 

Equipment

1. Heavy pan, spatula – to stir fry chicken
2.  Salad bowl

 

Procedure

1. Heat the pan for chicken on a medium high flame such that when you sprinkle some water on it, it should evaporate in 2 seconds. Pour oil to coat the pan evenly.
2. Coat the diced chicken with salt, pepper and cajun spices and add it to the pan in a single layer. Let it cook for 2-3 minutes and turn the pieces over to cook the other side. Cook until all the water from the chicken evaporates and it starts to brown – cook until the color is brown enough for your liking and turn the heat off.
3. In the salad bowl add the yogurt, sriracha, vinegar and salt and mix.
4. Pile all the ingredients in the bowl and toss.

 

Notes

1. Use any kind of leaves you like. Also experiment with the rest of the ingredients to find a mix that you like.
2. Croutons is an extremely yum addition to the salad.
3. You can use mayonnaise instead of greek yogurt.
4. Grilled chicken will go very well with this salad.