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Ingredients
| chicken breasts: 4 breasts |
| pasta (penne): 1 lb |
| red bell pepper: 1 pepper |
| yellow bell pepper: 1 pepper |
| green bell pepper: 1 |
| onions - red: 1 onion |
| regular mayonnaise: 1 1/2 cups |
| buttermilk: 1 1/2 cups |
| sour cream: 3/4 cup |
| onions - yellow (chopped): 1/4 cup (minced) |
| parsley: 1/4 cup (minced) |
| cajun seasoning: 2 Tbl |
| garlic: 3 cloves (minced) |
| Dijon mustard: 1 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| salt: 1 dash |
Kroger Deli Cajun Chicken Pasta Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
2 serving(s)
Tags
- Preheat oven to 325 degrees F.
- Lay chicken breasts out on a cookie sheet lined with parchment paper. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side.
- Bake the chicken breasts in the hot oven for 20 to 30 minutes (they should be fork-tender and juices should run clear with no sign of pink). Remove chicken and cool in the refrigerator.
- Cook pasta. When done, shock in ice water to stop the cooking. Drain thoroughly.
- Core, seed and julienne peppers. Remove ends from onion, peel, cut in half, then julienne. Combine with the cooked pasta.
- Cut cooled chicken breasts in half and then slice 1/2-inch thick in the other direction, across the grain. Add to pasta salad.
- Combine last ten ingriedients into dressing and pour over salad.