Grilled Cajun chicken chicken pasta salad with sweet & spicy butter sauce

Servings: 5

Author:

Side Dish Lunch pasta salad

Pasta pasta salad Grilled

Instructions

1 In a medium sized bowl mix the olive oil with salt, pepper, paprika and the
cajun seasoning. Place your small fillets in there and let marinate for 30
minutes in the fridge.
2 Put a large pot of salted water to boil and add your pasta. Cook according to
package instructions. Pour trough a colander and run trough cold water to stop
the pasta from cooking any further.
3 Chop the scallions and add 2/3 of them to a large bowl. Chop the tomatoes, bell
pepper and add to the bowl with the corn.
4 Heat a cast iron griddle pan on high, then add enough oil to coat it and turn
the heat down to medium. Carefully place all of the fillets on the pan and grill
from each side for 3 minutes until they develop nice charred grill lines. Turn
the heat off but leave the fillets on the pan for 3 minutes more, flip halfway.
Place them on a wooden board and rest for 5 minutes before slicing.
5 Make your sauce by adding the mayo, butter, Srirarcha, sugar and salt in a small
bowl and whisking together. Add to the rest of the salad and mix well.
6 You can mix the chicken in the big bowl with the rest of the ingredients or
serve it on top of each portion. Serve with the rest of the scallions and a bit
of parsley.