Recipe: Appetizing Cajun chicken pasta salad

Cajun chicken pasta salad. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side. Remove chicken and cool in the refrigerator.

This Cajun Pasta Salad is the perfect complement to any summer potluck, picnic, or BBQ! Created by Salt & Lavender, the tender marinated chicken and zesty, creamy dressing bring heat and a cooling touch to this perfect outdoor meal. Prepare Cajun dressing and pour over the pasta salad. You can cook Cajun chicken pasta salad using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Cajun chicken pasta salad

It's of Orecchiette pasta.
You need of Cavatapi pasta.
You need 1/8 cup of Paul Prudome poultry seasoning at least.
You need of Italian dressing.
It's of French dressing.
It's of Bell peppers different colors cut into matchsticks and chunks.
Prepare of Black olives.
It's of Green onion.
It's of Yellow onion.
It's 3 halves of Chicken breast.
It's of The best olive oil you can find.

Drain in colander and rinse with cool water. Cook the pasta in gently boiling water until al dente. Remove from heat, drain, rinse and cool. The dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving.

Cajun chicken pasta salad instructions

Boil pasta al dente drain... set aside.
Put oil in skillet (this gets really smokey if you can do this outside do it)Cut chicken breasts into bite sized chunks coat with olive oil...and paul prudome poultry seasoning (coat it well) when the oil in the skillet is smoking (be careful fine line here between smoking and a fire) the coated chicken gets crispy in the high heat (blackened) cook through..
Have chopped peppers onion olives chopped and ready.
When chicken is done add rest of veggies.
Stir for a minute or 2 then add french dressing and Italian dressing let it simmer for a few minutes..
Cool off (tastes great warm too).
Put cooled pasta salad in fridge overnight.
Flavors get better overnight!!!.
This can be adjusted to feed a few or alot of people.... use amounts that make sense to you (I know....for you people who measure everything this kinda sucks sorry).

Add chopped chicken, zip closed, and shake until chicken is coated. Transfer chicken to heated pan and cook until chicken is browned and just cooked through. Toss and place on individual salad plates. Top with the sliced chicken and serve. Mix together sea salt, cajun seasoning and garlic powder. (double if you like super seasoned and spicy chicken) Sprinkle seasonings over the cubed chicken and toss to distribute seasoning.