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Created by Chef Remy
Cajun-seasoned chicken folded with buttery toasted pecans, sweet cranberries, and crisp celery in a tangy Creole mustard dressing, the kind of Southern chicken salad that makes you the hero of every potluck and Sunday gathering.
Most chicken salads are boring. There, I said it. Dry chicken, too much mayonnaise, no seasoning worth mentioning. That is not how we do things in Louisiana. At Lagniappe, our chicken salad starts with properly seasoned chicken, and I mean seasoned before it ever hits the pan. That Cajun spice becomes part of the meat, not just something sitting on top.
The toasted pecans are not negotiable. Raw pecans taste like cardboard compared to toasted ones. Five minutes in a dry skillet transforms them into something rich and buttery, and tossing them with a little Cajun seasoning while they are warm gives this salad a flavor that people cannot quite identify but always ask about.
My grandmother Evangeline taught me that any dish worth making is worth seasoning properly. She would no sooner serve bland chicken salad than she would serve unsalted grits. The Creole mustard in the dressing gives it that tangy Louisiana character, and the cranberries add pops of sweetness that balance all that savory goodness. This is the chicken salad that gets requested at every family reunion, the one that comes home in an empty bowl.
Quantity
2 pounds
Quantity
2 tablespoons
divided
Quantity
2 tablespoons
Quantity
1 cup
Quantity
1 teaspoon
divided
Quantity
3/4 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
3 stalks
diced
Quantity
1/2 cup
Quantity
1/4 cup
thinly sliced
Quantity
2 tablespoons
chopped
Quantity
to taste
freshly cracked
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| boneless, skinless chicken breasts | 2 pounds |
| Cajun seasoningdivided | 2 tablespoons |
| unsalted butter | 2 tablespoons |
| pecan halves | 1 cup |
| kosher saltdivided | 1 teaspoon |
| mayonnaise | 3/4 cup |
| Creole mustard | 2 tablespoons |
| fresh lemon juice | 1 tablespoon |
| honey | 1 teaspoon |
| garlic powder | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| celerydiced | 3 stalks |
| dried cranberries | 1/2 cup |
| green onionsthinly sliced | 1/4 cup |
| fresh parsleychopped | 2 tablespoons |
| black pepperfreshly cracked | to taste |
| butter lettuce leaves (optional) | for serving |
Pat the chicken breasts completely dry with paper towels. Season both sides generously with one and a half tablespoons of Cajun seasoning, pressing it into the meat with your hands. Let the chicken sit at room temperature for fifteen minutes while you prep everything else. This rest allows the seasoning to penetrate and the meat to cook more evenly.
Heat a dry skillet over medium heat. Add the pecans in a single layer and toast, stirring frequently, until fragrant and slightly darkened, about four to five minutes. The kitchen should smell rich and nutty. Sprinkle with a pinch of salt and the remaining half tablespoon of Cajun seasoning while they are still warm. Transfer immediately to a plate to cool. Do not leave them in the hot pan or they will burn.
Melt the butter in a large skillet over medium-high heat. When the butter foams and the foam subsides, add the chicken breasts. Let them cook undisturbed for six to seven minutes until deeply golden on the bottom. Flip and cook another six to seven minutes until the internal temperature reaches 165F. The chicken should have a beautiful golden crust from the Cajun spices. Transfer to a cutting board and let rest for ten minutes.
While the chicken rests, whisk together the mayonnaise, Creole mustard, lemon juice, honey, garlic powder, cayenne, and half teaspoon of salt in a large bowl. Taste it now. The dressing should be tangy from the mustard, bright from the lemon, with a gentle warmth that builds at the back of your throat. Adjust the cayenne if you want more heat. This dressing needs to stand on its own because it carries the whole salad.
Once the chicken has rested, dice it into half-inch cubes. You want pieces large enough to have presence in each bite, not shredded into nothing. The resting time matters here: cut too soon and all the juices run out onto your cutting board instead of staying in the meat.
Add the diced chicken to the bowl with the dressing and fold gently to coat. Add the celery, cranberries, green onions, and parsley. Fold again until everything is evenly distributed. Roughly chop half the toasted pecans and fold them in, reserving the rest for garnish. Taste and adjust seasoning with salt and black pepper.
Cover and refrigerate for at least thirty minutes to let the flavors marry. The salad improves after a few hours in the refrigerator. Serve generous scoops on butter lettuce leaves, topped with the reserved toasted pecans. This is church potluck food done right.
1 serving (about 200g)
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