30-Minute Chicken Marinade 
Original Creole Seasoning 
Cajun Oklahoma Onion Smash Burger
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Get RecipeThe traditional Caesar salad gets a Cajun upgrade! Salt & Lavender says this zesty Cajun Chicken Caesar Salad is loaded with the bold Cajun flavors of Tony’s marinade and seasoning making it an irresistible summer treat.
Ingredients
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2 Large Chicken Breasts, Cut in Half Lengthwise
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1/2 Cup Tony’s 30-Minute Chicken Marinade
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1 Tablespoon Olive Oil for Frying
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1 Head Romaine Lettuce (About 7 Ounces if Using Pre-Cut Lettuce)
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1/4 Cup Freshly Grated Parmesan Cheese, or to Taste
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1 Handful Croutons, to Taste
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1/2 Cup Mayo
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1 Tablespoon Sour Cream
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2 Teaspoons Lemon Juice
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1 Teaspoon Worcestershire Sauce
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1/4 Teaspoon Tony’s Original Creole Seasoning
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1 Clove Garlic, Minced
- Clear
Directions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Add them to a large zip top bag along with Tony’s Chicken Marinade. Turn the bag a few times to fully coat the chicken and let it sit for 30 minutes in the refrigerator – longer for a more intense flavor.
- While the chicken marinates, add the mayo, sour cream, lemon juice, Worcestershire sauce, Tony’s Original Seasoning and garlic to a medium bowl and mix together until smooth. Taste and adjust ingredients as needed.
- Tear the lettuce into bite-sized pieces and add them to a large salad bowl. Then grate the Parmesan cheese and measure out the croutons and add to the lettuce.
- Once the chicken has finished marinating, heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, remove the chicken from the bag and add the pieces to the pan – discard the leftover marinade. Cook for about 5 minutes per side or until the chicken is cooked through, then transfer it to a plate and let it cool a bit. Slice the chicken.
- Assemble the salad. Gradually drizzle on the dressing to taste. Toss and then top with the cooked chicken slices. Serve immediately and enjoy!
NOTES:
- Any leftover dressing will be good in the refrigerator for a few days in a covered container.
- Salad serves 4-6 people depending on portion size and what it’s served with.
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