Cajun-Spiced Chicken with Potato Salad & Red Cabbage Slaw

Cajun-Spiced Chicken

with Potato Salad & Red Cabbage Slaw

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The centerpiece of this recipe is seared chicken, glazed with a flavorful blend of olive oil and zesty spices like smoked paprika, garlic powder, and a bit of cayenne. To balance the heat of the chicken, we’re preparing a potato salad with the “holy trinity,” a classic combination of bell pepper, onion, and celery that forms the base of many Cajun dishes. Here,
the aromatic vegetables lend plenty of flavor and a bit of crunch to contrast with the creamy potatoes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cajun-Spiced Chicken with Potato Salad & Red Cabbage Slaw
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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. Small dice the celery.

Cook the potatoes:
2 Cook the potatoes:

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

Make the slaw:
3 Make the slaw:

While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and ¾ 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 the vegetables:
4 Cook the vegetables:

While the slaw marinates, in a medium pan (nonstick, if you have one), 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 the chicken:
5 Cook the 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 4 to 5 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 the potato salad & plate your dish:
6 Make the potato salad & plate your 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. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

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. Small dice the celery.

2 Cook the potatoes:

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

Cook the potatoes:
Make the slaw:
3 Make the slaw:

While the potatoes cook, in a large bowl, combine the cabbage, carrot, sugar, and ¾ 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.

4 Cook the vegetables:

While the slaw marinates, in a medium pan (nonstick, if you have one), 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 the vegetables:
Cook the chicken:
5 Cook the 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 4 to 5 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.

6 Make the potato salad & plate your 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. Enjoy!

Make the potato salad & plate your dish:
Browse Steps
1 of 6