Cajun-Spiced Chicken with Potato Salad & Red Cabbage Slaw

By ltrodrigu

Ingredients

• 2 boneless, skinless chicken breasts
• 1 yellow onion
• 1 carrot
• 3/4 pound Yukon Gold potatoes
• 1 green bell pepper
• 1/2 pound red cabbage
• 1 stalk celery
• 2 tablespoons mayonnaise
• 2 tablespoons red vine vinegar
• 1 tablespoon sugar
• 2 teaspoons Cajun chicken spice blend*

Details

Servings 2

Preparation

Step 1

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the cabbage core; thinly slice the leaves. Peel the carrot; grate on the large side of a box grater. Peel and small dice the onion. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. F Small dice the celery.

Cook Potatoes:
Add the potatoes to the pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Turn o the heat. Drain thoroughly and return to the pot.

Make Slaw:
While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and 3⁄4 of the vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook Vegetables:
While the slaw marinates, in a medium pan,
heat 1 teaspoon of olive oil on medium-high until hot. Add the onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the celery; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat; season with salt and pepper to taste. Transfer to the pot of cooked potatoes. Wipe out the pan.

Cook Chicken:
In a bowl, combine the spice blend and 1 tablespoon of olive oil. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes on the first side, or until browned. Flip and cook 3 to 4 minutes, or until lightly browned. Add as much of the spice blend-oil mixture as you'd like, depending on how spicy you'd like the dish to be. Cook, constantly spooning the oil over the chicken, 30 seconds to 1 minute, or until the chicken is coated and cooked through. Turn off the heat.

Make Potato Salad and Plate Dish:
To the pot of cooked potatoes and vegetables, add the mayonnaise and remaining vinegar; stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the cooked chicken, slaw, and potato salad between 2 dishes.