Cajun Creole Chicken Salad (low FODMAP)
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • OK to make ahead: Steps 1 - 2
When I made my Cajun Creole chicken, I realized it was so good it had to be featured in more ways than one! This salad is a wonderful combination of hot and cold, spicy and creamy, fresh and flavorful. The chicken can be made ahead and served cold on this salad if you want a quick and delicious summer supper or luncheon main course you can fully prepare ahead of time. The combination of the Cajun Creole seasoning and the lemon really brings out a zesty flavor that is wonderfully balanced by the creamy sauce. I hope you love it as much as I do!
Ingredients
1 tablespoon garlic-infused olive oil
2 chicken breasts sliced into 6 thin cutlets/tenders
2 tablespoons Smoke N Sanity Cajun Creole seasoning (use code IBSGC10 for 10% discount)
1 cup freshly grated parmesan cheese plus more for serving
4 tablespoons butter
2 tablespoons fresh-squeezed lemon juice
3/4 cup Gourmend low FODMAP chicken broth (use code IBSGC15 for 15% discount)
1/2 cup heavy cream (or lactose-free half and half)
2 cups mixed greens
1/2 cup orange or red bell pepper, sliced
2 small Persian cucumbers, washed and sliced
Handful of cherry tomatoes (optional)
1/2 cup fresh jicama, sliced into matchsticks (optional)
Microgreens (optional) for serving
Directions
(1) Prepare: Preheat the oven to “warm” (less than 300 degrees F). Slice the chicken breasts horizontally into fairly even size slices. Grate the parmesan cheese. Squeeze the lemon.
(2) Prepare the salad: Wash and dry lettuce and tear larger pieces into bite-size. Wash and slice the bell pepper and cucumber. Peel and chop the jicama. Wash and add the cherry tomatoes. Set aside in the refrigerator.
(3) Prepare the chicken: In a small mixing bowl, toss together the olive oil, cajun seasoning, 2 tablespoons of the parmesan, and a good grinding of black pepper. Add the chicken and toss to coat.
(4) Cook the chicken: Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken, and sear until deeply golden on both sides, about 3 - 5 minutes per side (depending on how thick your chicken pieces are). Turn the heat off and pour the lemon juice over the chicken. Transfer the chicken to a warm plate and keep warm in the oven.
(5) Make the sauce: To the same pan over medium-high heat, add 2 tablespoons of butter and let it melt. Add the broth and cream or half and half. Whisk until smooth. Bring the sauce to a gentle simmer and cook for about 5 minutes, until slightly thickened. Stir in the parmesan and cook until the parmesan is melted into the sauce.
(6) Finish: Remove from the heat and let the sauce cool for about 10 minutes.
(7) Plate and serve: On each plate create a bed of salad. Lay a couple of pieces of the cooked chicken on the salad. Drizzle generously with the sauce and sprinkle with the microgreens. Serve immediately with any extra sauce on the side.
Eat and enjoy every bite because you can!
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