Monday, October 12, 2009

Asian-Cajun Chicken Salad

Making meals for one is sometimes a task, but individual chicken breast pieces make dinner-making way easier. For dinner yesterday I was craving something a little healthier than cup-o-noodles, mac 'n cheese and canned soup... so I opted for a salad. And to get my protein kick I decided to top it off with a marinated chicken breast. This recipe was basically a hodge-podge of amazing spices and Asian sauces that I had lying around my kitchen... and I call it Asian-Cajun chicken salad.

Asian-Cajun Chicken Salad
Serves 1

1 frozen chicken breast, thawed
- 1 tsp each cayenne pepper, paprika and red pepper flakes
- 1/4 tsp each ground cinnamon, cumin and coriander
- 1 tbsp red wine vinegar
- 3 tbsp Hoisin sauce
- 1 tsp Frank's Red Hot Cayenne Sauce
- 2 garlic cloves, crushed and minced finely
- Pinch of salt and pepper, to taste
- 1 bed of your favorite greens

1. In a bowl large enough to hold the chicken breast, toss in the chicken with the spices, pepper flakes, vinegar, hot sauce and hoisin sauce. Let sit in the fridge, and allow to marinate for at least 3 hours.

2. Just before cooking, add the finely minced garlic and allow chicken to sit for another 30minutes.

3. Add salt and pepper to taste and place on a pre-heated grill plate or barbeque. Cook chicken for about 5 minutes, or until done to desired tenderness.

4. Once cooked, remove chicken from the grill and let sit for at least 3 minutes. During this time, prepare your salad.

5. After the chicken has rested, and the juices have settled, slice the chicken breast to strips of desired thickness and place on top of your salad. Add a dressing of your choice if you wish to have a more flavorful salad.

Optional: For my salad, I added a home-made salad dressing by combining: 1 tbsp dijon mustard, 1 tsp Frank's Red hot sauce, 1 tsp sweet relish and 1 tbsp red wine vinegar.

This chicken was delicious! I made mine on my George Foreman grill and it was cooked to perfection, nice and juicy just the way I like it. The Hoisin sauce gave this chicken a real kick, and the red wine vinegar tied the Asian spices and the Cajun tastes together nicely. I will definitely be making this recipe again. It's perfect for a nice, light and healthy dinner or even for a lunch! Super easy and definitely delish!

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