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Cajun-style Blackened Chicken & Salad Sandwich

This very contemporary way of serving a low-kilojoule chicken and salad sandwich would be ideally suited for a casual meal on the patio with friends and family.  Prepare an open sandwich for a light meal or a stacked sandwich for a more substantial feast.

± 750 g chicken breast fillets
100 g butter

Cajun Spice Mix
15 ml paprika
5 ml garlic and herb seasoning
2 to 5 ml cayenne pepper
1 to 2 ml white pepper
2 to 5 ml freshly ground black pepper
10 ml salt
2.5 ml dried thyme
2.5 ml mixed dried herbs

To serve
fresh bread
soured cream
home-made tomato salsa OR Mexican-style canned tomato
salad ingredients, e.g. lettuce, cucumber, sprouts, avo, spring onion, chives

  1. Flatten the chicken breast fillets with a mallet or rolling pin to 10 mm thick.
  2. Combine all the ingredients for the spice mixture and sprinkle over the breasts and set aside or cover and refrigerate until ready to fry and serve.
  3. In the meantime, butter 6 to 12 slices of bread or enough for 6 to 12 servings.
  4. Arrange the bread on a large serving platter or individual plates and top neatly with the salad ingredients.
  5. Spoon soured cream and tomato salsa into small bowls and keep refrigerated until required.
  6. Het the butter until moderately hot and fry the chicken breasts for about 3 minutes on a side or until nicely browned and thoroughly cooked but not dry.
  7. Keep warm until ready to serve and slice into slightly smaller portions if preferred.
  8. Place the the hot chicken on top of the salad, spoon over a little sour cream and scatter a few shreds of lettuce, spring onion, avo, etc.
  9. Serve immediately, passing around the remaining soured cream and salsa.

6 to 12 servings.

Recipe by Carolie de Koster from the Art of Cooking recipe book p. AOC p. 28.

Blackened chicken salad sandwich-p28