Cajun Chicken Sandwich with Creamy Cucumber Slaw
This terrific recipe for Cajun Chicken Sandwich with Creamy Cucumber Slaw was submitted by Mary Ann Bostic of Sinks Grove, West Virginia.
6 boneless, skinless chicken breast halves
6 tablespoons Cajun seasoning
1 tablespoon olive oil
6 Kaiser rolls, split and toasted
Creamy Cucumber Slaw:
2 cups shredded cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced radishes
2 tablespoons minced fresh flat-leaf parsley
1 small peeled and seeded cucumber
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1/2 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon celery seed
- Sprinkle chicken with Cajun seasoning, coating well.
- In large skillet over medium low heat, place olive oil. Add chicken and cook about 10 minutes or until lightly browned; turn and cook about 5 minutes more or until fork tender.
- Place 1 chicken breast half on each roll; top with Creamy Cucumber Slaw.
- For Creamy Cucumber Slaw: In medium bowl, mix together cabbage, green onions, radishes and parsley. In blender container, place cucumber, sour cream, lemon juice, sugar, mustard and salt. Process until smooth and stir in celery seed. When ready to serve, mix together cabbage mixture and cucumber mixture.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.