Blackened Chicken Salad

Blackened Chicken Salad ~ by My Utensil Crock

The memories associated with this chicken salad!

Blackened Chicken Salad ~ by My Utensil Crock

During the first summer of law school, between my first (1L) and second (2L) years, I lived in a large studio apartment in Chicago above a Whole Foods. Did not have to go outside to shop. It was my introduction to yuppies amassing in the same place to pick up prepared food at the end of the day, and heading to their separate homes to eat it.

Blackened Chicken Salad ~ by My Utensil Crock

This chicken salad was one of my staples that summer. A little bucket of Blackened Chicken Salad and a crusty baguette end. All I needed. I mean, and a glass of wine (obv). What a summer that was – my first summer with a job and a real paycheck, living downtown Chicago, and going out with a bunch of friends from college, and friends-of-friends… good stuff.

Blackened Chicken Salad ~ by My Utensil Crock

I generally shy away from mayonnaise, probably because I could never see eye to eye with a jar of Miracle Whip. {I feel like my grandma kept an open jar in her pantry – could this be possible?!} I still am not into gloopy spreads on my sandwiches, but after actually making mayonnaise myself, and having some great aioli over the years (which at is core is pretty much just flavored mayonnaise), I have kept a jar (of really nice) mayonnaise in my fridge, and use a Tablespoon now and again at special times like these. There is just one Tablespoon in this recipe. I do love a grainy mustard in my chicken salad as well. The cajun seasoning is sold under that name – “cajun seasoning” or “cajun spice.” “Creole” is a fine substitute if that’s what you have or what is available in the spice aisle. Honestly, depending on the blend, you may be picking up the same ingredients anyway. You can also search online for a seasoning recipe, using ingredients you already have with your spices, and use that instead, and use the leftover for seasoning meat or fish.

Blackened Chicken Salad ~ by My Utensil Crock

Blackened Chicken Salad
 
Prep time
Total time
 
Adjust the mustard and mayonnaise to your tastes. Add a crunchy slice of multigrain toast, and lunch it is!
Author:
Serves: 2 servings
Ingredients
  • 2 tsp apple cider vinegar
  • 1 Tbsp grainy mustard
  • 1 Tbsp dijon mustard
  • 1 Tbsp mayonnaise
  • 2 tsp honey
  • .75 tsp cajun seasoning
  • 1 clove garlic, zested
  • 1 stalk celery, diced
  • .5 carrot, shredded or julienned
  • 1 scallion (green onion), sliced
  • .25 c red onion, diced
  • 1 large chicken breast, diced {I like to use poached, but you can use pre-cooked rotisserie chicken, or your leftovers}
Instructions
  1. In a medium bowl, mix the apple cider vinegar, mustards, mayonnaise, and honey with a fork until they are uniform.
  2. Add the cajun seasoning and garlic, and mix again.
  3. Add the remaining ingredients, and stir.
Notes
Prep time will increase if you are cooking your chicken fresh to use in this recipe.

Blackened Chicken Salad ~ by My Utensil Crock

Recipe adapted from the list of ingredients on a label from the Whole Foods deli counter.

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