Cajun Thousand Island Dressing

cajun thousand island dressing with bacon bits poured over lettuce and tomatoes

It doesn’t get any better than homemade salad dressing and it doesn’t get any easier than this. Take a new look at the classic Thousand Island dressing…everybody loves it and they will love it even more when you give it a Cajun twist. Of course its great on all sorts of salads, but its also fantastic on sandwiches and burgers or just as a dipping sauce.

cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
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Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
cajun thousand island dressing in a bowl
Cajun Thousand Island Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Wake up your salad with the Cajun cousin of this classic dressing. This creamy dressing has a slight kick and is so good you'll want to use it as a dipping sauce and on sandwiches and burgers. Its just that good.
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Servings Prep Time
16 Servings 15 Minutes
Calories per Serving
60
Here's What You Need
Here's What You Do
  1. MIx all ingredients together in a small bowl. Cover and set in the refrigerator for one hour up to overnight.
Recipe Notes

This can get kind of spicy. First, the Creole seasoning may contain cayenne pepper and raw garlic will have its own kind of heat, so give it a taste before you add the white pepper, the cayenne pepper or the garlic to make sure it's to your liking. Of course, if you like it spicy, go for it!

This recipe yields about 1 cup of dressing and is easy to increase.  I am using 1 tablespoon per serving.

You can serve this right away but its better to let the flavors all come together-at least an hour, four hours is better and overnight is best!

Nutrition Facts
Cajun Thousand Island Dressing
Amount Per Serving
Calories 60 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.004g
Cholesterol 5mg 2%
Sodium 94mg 4%
Potassium 2mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 0.1g 0%
Sugars 1g
Protein 0.03g 0%
Vitamin A 1%
Vitamin C 1%
Calcium 0.1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Southwest Chicken Salad

Southwestern Chicken Salad with lime wedge and cilantro
Southwest Chicken Salad
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There are so many ways to make chicken salad-the key is using flavors that work well together and compliment the chicken. This version has a southwest flare with avocado and cilantro blended in with a cumin and lime dressing. This is a cool, light salad that is perfect for summer time and a great way to use up that leftover chicken.
Servings Prep Time Cook Time Calories Per Serving
8servings 30minutes 40min 494
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. In a large stock pot, season 10 cups of water with a couple of tablespoons of garlic powder, onion powder, black pepper and ground cumin.
  2. Bring to a boil, add boneless, skinless chicken breasts.
  3. Return to a boil and cook for 30 to 40 minutes.
  4. While that is boiling, chop the red onion, cilantro, celery and avocado. Chop the basil and set aside.
  5. Remove chicken breast from the pot and set aside to cool.
  6. Once cooled, shred the chicken breasts and place in a bowl.
  7. Add the chopped onions, celery, avocado and cilantro and mix well, careful not to smash the avocado too much.
To make the dressing
  1. Place the mayo in a bowl and squeeze the lime on top.
  2. Add the ground cumin and the basil and ground pepper.
  3. Mix everything together very well and taste.
  4. Add salt if needed.
Mix It All Together and Serve
  1. Mix the dressing into the shredded chicken, starting with about half.
  2. Mix well and add more dressing until it is the consistency that you desire.
  3. Serve on a bed of lettuce with a lime wedge and a sprinkle of chopped cilantro.
Recipe Notes

This is an excellent way to use leftover chicken. Just remove the skin and pull the meat off the bone. Using BBQ’d, fried or roasted chicken will add an interesting flavor dimension. Using some dark meat is fine and a personal preference. Be cautious adding additional salt, as the chicken will likely be salted from its previous use. Of course, if you use leftovers you can skip steps 1 - 3!

I prefer to prepare this with shredded chicken, however if you would prefer to chop or dice the chicken, that is perfectly fine.

If you don't have fresh basil, you can substitute 1 teaspoon of dried basil.

Want to spice it up a bit? Remove the seeds and membrane from a jalapeno, dice it up and toss it in!

 

 

Chicken Salad with Lemon-Curry Dressing

Chicken Salad with Curry and Lemon Dressing
Chicken Salad with Lemon-Curry Dressing
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Simple, fresh chicken salad with a curry-lemon dressing. The savory dressing compliments the sweetness added by golden delicious apples and dried cranberries. This makes a quick, no-angst lunch or dinner everyone will love.
Servings Prep Time Cook Time Calories Per Serving
8-12Servings 30Minutes 35Minutes 379
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
    To Cook the Chicken
    1. Add chicken breasts and seasonings to a large stock pot and cover with cold water by about 2 inches.
    2. Bring to a boil over high heat, lower heat to a heavy simmer for about 30 minutes or until the internal temperature of the chicken is 170 degrees.
    3. Remove the chicken breasts from the stock pot and place in the fridge to cool completely, about 30 minutes.
    To Make the Dressing
    1. Zest the lemon and squeeze the lemon juice
    2. Mix the mayonnaise, lemon zest, cumin and lemon juices in a bowl and mix well. Add kosher salt and ground black pepper to taste.
    3. Refrigerate while mixing the remaining ingredients.
    To Make the Salad
    1. Peel and dice the apples and chop the celery into small pieces.
    2. Chop the chicken breasts into small pieces, no larger than about 1/2 inch cubes. Alternately you can shred the chicken breasts.
    3. Mix the chicken breasts, celery and apples in a bowl.
    4. Add the dried cranberries and mix well.
    5. Add the dressing and mix well, Start with about half the dressing and when mixed well, add more according to your taste.
    Recipe Notes

    Use boneless/skinless chicken breast or you can use bone-in and skin on. Just discard the skin after you de-bone.  You can also shred the chicken after cooking instead of cubing it.