Recipes > Salad

Cajun Chicken Caesar Salad

Prep Time

35 minutes

Cook Time

10 minutes

Servings

4-6 people

The 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

  • 2 Large Chicken Breasts, Cut in Half Lengthwise

  • 1/2 Cup Tony’s 30-Minute Chicken Marinade

  • 1 Tablespoon Olive Oil for Frying

  • 1 Head Romaine Lettuce (About 7 Ounces if Using Pre-Cut Lettuce)

  • 1/4 Cup Freshly Grated Parmesan Cheese, or to Taste

  • 1 Handful Croutons, to Taste

  • 1/2 Cup Mayo

  • 1 Tablespoon Sour Cream

  • 2 Teaspoons Lemon Juice

  • 1 Teaspoon Worcestershire Sauce

  • 1/4 Teaspoon Tony’s Original Creole Seasoning

  • 1 Clove Garlic, Minced

  • Clear

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble the salad. Gradually drizzle on the dressing to taste. Toss and then top with the cooked chicken slices. Serve immediately and enjoy!

NOTES:

  1. Any leftover dressing will be good in the refrigerator for a few days in a covered container.
  2. Salad serves 4-6 people depending on portion size and what it’s served with.

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