Encore’s Cajun Fried Chicken Salad

Serving Size = 4 Portions


  • 10 oz. chicken cutlet
  • 1 cup buttermilk
  • 2 tbsp. Cajun seasoning (McCormick)
  • 1 cup flour
  • 6 oz. butternut squash (small dices)
  • 1/2 cup cranberries
  • 1/2 buttermilk ranch dressing
  • 2 tbsp. parsley chopped
  • 2 tbsp. rosemary
  • 1/2 cup maple syrup
  • Oil for frying
  • Garlic powder


  1. Marinate chicken in buttermilk with Cajun seasoning for at least 1/2 hour.
  2. Toss chicken in flour and fry at 350°F (until golden brown).** After frying place in the preheated oven at 350°F until the chicken reaches 165°F
  3. Toss small diced butternut squash in oil (3 tbsp), add salt, pepper, garlic powder, rosemary and maple syrup. Bake at 350°F until cooked.
  4. Once the chicken is cooled, dice it up.
  5. Soak cranberries in hot water for 10-15 seconds, squeeze them dry, and rough chop
  6. Combine the rest of the ingredients listed above and toss lightly
  7. Taste and adjust the seasonings

**Step two could also be done on the skillet if fryer not available.

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