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Servings:

Spicy Asian Cajun Chicken Salad

This Spicy Cajun-Asian Chicken Salad Croissandwich is quick and easy to make, and great for meal prep! Creamy Cajun spiced chicken salad with an Asian twist, and butter lettuce, tomato, and cucumber slices all in between of the butteriest croissant ever!

Total Time

35min

0.0

0 Ratings

Author: That Spicy Chick

Servings:

Ingredients

•

Boneless, Skinless Chicken Breasts

•

2 tsp

Cajun Seasoning

•

1 tsp

Cayenne Pepper

•

1 tsp

Kosher Salt

•

1/4 tsp

Freshly Ground Black Pepper

•

6 cloves

Garlic , minced

•

1 Tbsp

Fresh Ginger , minced

•

1/2

Small Yellow Onion , thinly sliced

or White Onion

•

1/2 cup

Mayonnaise

or Low Fat Mayo or Greek Yogurt

•

2 Tbsp

Low-Sodium Soy Sauce

•

2 Tbsp

Spicy Vinegar

•

2 tsp

Sesame Oil

•

1 Tbsp

Olive Oil

or Any Other Cooking Oil

•

Croissants , sliced, toasted

•

to taste

Butter Lettuce

•

to taste

Tomatoes , sliced

•

to taste

Cucumbers , sliced

Cooking Instructions

Place a layer of cling wrap on a chopping board, then place a Boneless, Skinless Chicken Breasts (2) piece on top, followed by another piece of cling wrap on top. Using the flat side of a meat mallet, gently pound the chicken breasts to flatten them until they are about 1/2-inch thick and even.

Combine Cajun Seasoning (2 tsp) , Cayenne Pepper (1 tsp) , Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/4 tsp) in a large plate or bowl. Mix with a spoon or whisk to combine the seasonings together.

Place the chicken breasts on the plate to coat with the seasoning, and then turn over to coat the other side. Make sure to rub all sides of the chicken breasts with the seasoning so that they are fully coated.

Heat Olive Oil (1 Tbsp) in a large sauté or nonstick fry pan, or a pan grill/griddle over medium-high heat. Once the pan is hot, add the chicken breasts and cook for 4-6 minutes to allow for the seasoning to set in. Then use tongs to turn them over and cook the other side for another 4-6 minutes, or until fully cooked through and no longer pink inside. Transfer the chicken breasts to a chopping board and allow to rest and cool for 15-20 minutes.

Once the chicken is not too hot to handle, transfer to a large bowl and use two forks, or your hands to shred the meat.

Add the aromatics– Garlic (6 cloves) , Yellow Onion (1/2) and Fresh Ginger (1 Tbsp) to the bowl and mix with a spoon to combine. Then, add the Mayonnaise (1/2 cup) , Low-Sodium Soy Sauce (2 Tbsp) , Spicy Vinegar (2 Tbsp) and Sesame Oil (2 tsp) . Mix everything with a spoon until fully combined.

To make the croissandwich, toast the Croissants (4) in an oven or toaster for a few minutes if desired. Once toasted, slice in half, side down and horizontally, using a sharp knife. Layer Butter Lettuce (to taste) , spoonfuls of Spicy Asian-Cajun Chicken Salad, Tomatoes (to taste) and Cucumbers (to taste) on the bottom half of the croissant. Close with the top half and enjoy!

Author's Notes

To make this gluten-free, use tamari in place of the low-sodium soy sauce and use a gluten-free bread of your choice. You can also roll up the chicken salad in lettuce wraps or top a green salad with a scoop or two of it.

If you prefer to bake the chicken breasts, preheat the oven to 175°C/350°F and line a baking tray with foil. Lightly brush the foil with cooking oil and place the seasoned chicken breasts on top. Bake each side for 8-10 minutes or until cooked through and no longer pink inside. Then proceed with steps 5-7 to make the chicken salad and croissandwiches.

Nutrition Per Serving

CALORIES

557

FAT

39.5 g

PROTEIN

22.8 g

CARBS

26.7 g