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My guess is that I am not the only person who has leftover grilled chicken in the refrigerator. After a couple of days of no one in my family grazing on said chicken I realize I need to do something with it or out it goes.
Meals with Midgi: Cajun chicken: giving leftovers pizzazz 062712 AE 1 Capital City Weekly My guess is that I am not the only person who has leftover grilled chicken in the refrigerator. After a couple of days of no one in my family grazing on said chicken I realize I need to do something with it or out it goes.

Wednesday, June 27, 2012

Story last updated at 6/27/2012 - 2:06 pm

Meals with Midgi: Cajun chicken: giving leftovers pizzazz

My guess is that I am not the only person who has leftover grilled chicken in the refrigerator. After a couple of days of no one in my family grazing on said chicken I realize I need to do something with it or out it goes.

Grant, my husband, really hates it when I waste food. So I am always looking for ways to morph leftovers into a second and possibly third recipe. I take extra halibut and make halibut dip, extra salmon and make salmon spread, extra steak and make fajitas. It's almost a game I play with myself to see how I can extend a dish into something entirely different. Oh, chili...make it a taco salad later that week. The family loves that one.

Now, let's talk chicken. I love Cajun spices. It's a bit warm, yet not so much heat it melts your taste buds off your tongue until your mouth is numb. For my grilled Cajun chicken, I use a family staple spice, Old Bayż. Love the stuff. It's good on just about anything; beef, chicken, fish. You name it. You want it spicy and zesty, put Old Bay on it. It has just enough heat to make you feel all warm and fuzzy, but not enough to make your eye sockets burn.

My leftovers include four fairly large grilled chicken breasts residing in my refrigerator. It's like they're squatters. They're there, but they don't do anything because for some reason no one will eat them. I start collecting ingredients, chopping and mixing and the final result is Cajun Chicken Salad.

I think most people enjoy chicken salad. It's one of those quick recipes that you whip out in the summer or for a baby shower or wedding shower; it's basic party food. You can make a lot of it in a little amount of time.

Although the Cajun zip from the grilling was still on the chicken, I felt it needed a bit more pick-me-up, so I added a couple of teaspoons to the mixture, to give it some real zing. Throw in the chicken salad usual suspects: grapes, celery and cashews and ta-da! A quick recipe, easy to make and everyone seems to enjoy.

This week I present an easy and zesty recipe, Cajun Chicken Salad. I encourage you to try morphing your own leftovers and let me know how it goes. I love hearing from my readers and learning new recipes.

Until next time...

Eat and enjoy,

Midgi

Cajun Chicken Salad

4 cups cooked chicken, cubed

2 scallions, minced

½ cup diced celery

¾ cup purple grapes, halved

½ cup roasted cashews

½ teaspoon garlic powder

2 teaspoons Old Bayż

½ - ¾ cup mayonnaise (depending on how dry or wet you like it)

Salt and pepper to taste

Combine all ingredients and add salt and pepper to taste. Refrigerate uneaten salad. It should last up to a week. I serve it on mini-croissants as a party treat.


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