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Cajun Chicken & Charred Corn Salad

We’re keeping it très laissez-faire for you tonight, Fam. Warm your chicken up in a pan or leave it as it is, it’s up to you! Then, as Chef Matt says, it’s time to drizzle that zesty vinaigrette all over and “mixy, mixy, mixy!” Which is to say, toss that shiz around. To finish, all you need to do is dollop on that green goddess (aka guac) and grab a fork… forkin’ perfect, right? 

Total prep time: 2-3 minutes  

What’s in your bag:

  • Arugula & watercress with pickled red onions, roasted red pepper & corn, and red cabbage slaw
  • Cajun roasted chicken
  • Guacamole & Cajun vinaigrette

What you’ll need from home:

  • Bowl and tossy things
  • Saute pan (maybe, possibly? Your call!)

How to prep:

  1. Remove the ramekins of guac and vin and flip the salad into your bowl to reveal the goodies underneath!
  2. If you want, you can heat the slices of chicken in a saute pan with a splash of olive oil over medium heat for about 2-3 minutes, or until they are warmed through.
  3. Drizzle your Cajun vinaigrette all over, give it a mixy, then top with the guac and chicken.
  4. Give it a taste, and season with a little S&P if you want.
  5. Dig in!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 


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