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Cajun Chicken Sandwich with Creamy Cucumber Slaw
Recipe by National Chicken Council
Yield 6 servings
6 -- boneless, skinless chicken breast halves
6 tablespoons Cajun seasoning
1 tablespoon olive oil
6 -- Kaiser rolls, toasted
Creamy Cucumber Slaw
2 cups shredded cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced radishes
2 tablespoons minced fresh parsley
1 small peeled and seeded cucumber
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon celery seed
Sprinkle chicken with Cajun seasoning, coating well. In large frypan over medium low heat, place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender. Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw.
Creamy Cucumber Slaw: In medium bowl, mix together 2 cups shredded cabbage, 1/4 cup sliced green onions, 1/4 cup thinly sliced radishes and 2 tablespoons minced fresh parsley. In blender container, place 1 small peeled and seeded cucumber, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon sugar, 1/2 teaspoon prepared mustard and 1/4 teaspoon salt. Process until smooth and stir in 1/2 teaspoon celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.