How to Prepare Gordon Ramsay Cajun chicken pasta salad

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cajun chicken pasta salad. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cajun chicken pasta salad is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cajun chicken pasta salad is something which I’ve loved my whole life. They’re fine and they look fantastic.

Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now 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. Flip the breasts over and do the same on the other side.

To begin with this recipe, we have to first prepare a few ingredients. You can have cajun chicken pasta salad using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Cajun chicken pasta salad:

1. Make ready Orecchiette pasta
2. Make ready Cavatapi pasta
3. Make ready 1/8 cup Paul Prudome poultry seasoning at least
4. Take Italian dressing
5. Take French dressing
6. Prepare Bell peppers different colors cut into matchsticks and chunks
7. Get Black olives
8. Take Green onion
9. Prepare Yellow onion
10. Prepare 3 halves Chicken breast
11. Get The best olive oil you can find

Cook chicken until done, being careful not to overcook. CAJUN PASTA SALAD IS A NICE CHANGE OF PACE. There is a slight kick to this pasta salad, but it's a good kick!. The flavors compliment each other so well.

Instructions to make Cajun chicken pasta salad:

1. Boil pasta al dente drain… set aside
2. 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.
3. Have chopped peppers onion olives chopped and ready
4. When chicken is done add rest of veggies
5. Stir for a minute or 2 then add french dressing and Italian dressing let it simmer for a few minutes.
6. Cool off (tastes great warm too)
7. Put cooled pasta salad in fridge overnight
8. Flavors get better overnight!!!
9. 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)

There is a slight kick to this pasta salad, but it's a good kick!. The flavors compliment each other so well. Of course, if you don't like bell peppers or shallots, just leave them out! But we think they add a nice, but subtle, dimension to the salad. Heat the oil in large wide pot over medium-high heat.

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