A Stove-less Summer: Meal #2 – BBQ Cajun Chicken Salad

By Fongolicious - January 19, 2012


I have a funny opinion about salad recipes. The point about a salad is you just throw a bunch of ingredients together, toss and serve. You add more of what you love and less of what you like and none of what you hate. However, I agree that certain things go really well together and others should never be together. Saying that – associated tastes generally makes sense to most people – though I see why people still read salad recipes and buy salad ‘building’ books. Its the eclectic, eccentric, different, ‘I wouldn’t have thought of that’ moments that is why you still read salad recipes.
So wrap your head (and chops) around this one. Not saying its going to blow your mind – but there is a little difference.

Cooking mushrooms on a sandwich press


Lettuce (chopped roughly)
Carrot (shredded)
Mushrooms (sliced and grilled on a sandwich press)
Fresh chives and parsley (finely chopped)
BBQ Cajun chicken (chopped roughly)
Brown rice (yep! its so good! yum!)
Shredded cheese (tasty works well – you can get more fancy if you wish – sharp, hard yellow cheese works)
Dollop sour cream
Salt & pepper to taste

1. Prepare chicken as per recipe.

2. Boil brown rice.

3. While rice is boiling, BBQ chicken and as the BBQ plate cools throw the mushrooms on. If you forget, use the sandwich press.

4. Chop lettuce and herbs, shred carrots and cheese.

5. Throw in serving bowl the prepared lettuce, carrots, mushroom, herbs, chicken, rice and cheese. Toss together.

6. Serve with a dollop of sour cream and salt & pepper to taste.


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