Cajun Chicken Salad


1 1/2 lbs. boneless, skinless, thinly sliced chicken breasts or 1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
2 1/2 teaspoons dried thyme
2 teaspoons dried oregano
1/4 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 ripe fresh papayas
10 scallions, including 2 inches of the green, trimmed
1/2 cup finely chopped red bell pepper, seeds and
6 tablespoons freshly squeezed lime juice


1. Cut the chicken breasts into strips 1/2 inch wide by 2 inches long. Set aside.
2. In a small bowl combine the spice mixture.
3. Preheat oven to 350. Place the spice mixture on a plate and roll the chicken strips in it to coat them evenly. Arrange the chicken strips in a single layer on a nonstick or lightly greased cookie sheet. Bake for 10-12 minutes. Remove from the oven and place strips in a mixing bowl.
4. While chicken is baking, peel and seed the papayas and cut into 1 inch cubes. Place the papayas in the mixing bowl. Add chicken strips, scallions, red bell pepper and cilantro. Drizzle with lime juice and toss to coat. Refrigerate until ready to serve. Yield: 6 servings. Calories: 24.




6.0 servings


Saturday, February 20, 2010 - 1:20am



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