Cajun French: le poulet farci (lu poo-lā far-see) – baked chicken
There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!
Mais C’est Bon!
Enjoy!!
Ingredients:
2 cups cooked chicken (we used grilled dark meat)
12 oz pack rotini tri color pasta, cooked
1 cup red grapes, halved
½ cup dried cranberries
½ cup cashews
¼ cup Italian dressing
1 Tbl Cajun seasoning
1 Tbl Salt
1 Tbl Crab boil
Dressing:
3 Tbl Tahini
4 Tbl lemon juice
2 Tbl olive oil
3 Tbl Mayonnaise
Combine dressing ingredients and whisk well to mix
Season pasta water with 1 Tbl each Cajun seasoning, salt and crab boil
Boil pasta according to package directions
Drain pasta and place in large bowl
Pour ¼ cup Italian dressing over warm pasta and mix
Set aside and allow to cool
Add grapes and cranberries to pasta and combine
Pour dressing over salad and mix well
Before serving sprinkle cashews over salad or add cashews to each serving
