Description
A quick and flavorful Creamy Cajun Spiced Chicken Salad combining tender chunk chicken breast with crunchy celery, crisp apple, and toasted almonds, all tossed in a smooth, tangy dressing seasoned with Cajun spices and dried parsley. Perfect as a refreshing lunch or light dinner.
Ingredients
Chicken Salad Ingredients
- 2 cans (12.5 oz each) chunk chicken breast, drained
- 2 stalks celery, diced
- 1 crisp red or green apple, cored and diced
- ½ cup chopped almonds
- 2 teaspoons Cajun seasoning
- 1 tablespoon dried parsley
- 4 tablespoons mayonnaise or Miracle Whip
- 2 tablespoons sour cream
Instructions
- Shred the Chicken: In a medium bowl, shred the drained chicken chunks with a fork to break them into smaller pieces for a better texture in the salad.
- Add Vegetables and Nuts: Mix in the diced celery, diced apple, and chopped almonds, providing a crunchy and fresh contrast to the creamy base.
- Season the Salad: Sprinkle the Cajun seasoning and dried parsley over the mixture to infuse the salad with a spicy and aromatic flavor profile.
- Mix the Dressing: Add mayonnaise (or Miracle Whip) and sour cream to the bowl, creating a creamy and tangy dressing that binds all ingredients together.
- Combine Thoroughly: Stir everything until well combined and creamy, ensuring all ingredients are evenly coated with the dressing and seasoning.
- Taste and Adjust: Taste the salad and adjust seasoning if necessary, adding more Cajun seasoning, salt, or pepper according to preference.
- Chill Before Serving: Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and serve chilled for the best taste.
Notes
- For added crunch, toast the almonds lightly before adding.
- Substitute Greek yogurt for sour cream for a healthier alternative.
- If you prefer less spice, reduce the Cajun seasoning to 1 teaspoon.
- Serve on a bed of lettuce or as a sandwich filling for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
