Blue Apron: Cajun Spiced Chicken with Potato Salad and Red Cabbage Slaw

This has been a week of Cajun chicken for us.  On Sunday, I made a Cajun chicken pasta and last night we made Cajun chicken with potato salad and slaw.  This was a really tasty meal.  I love slaw and chicken, but I'm a little picky on potato salad.  I liked that this potato salad didn't have pickles, eggs, or too much mayonnaise in it.   Mike started by washing and cutting the produce while I brought a pot of water to a boil.  After what seemed like forever, I put the potatoes in the pot to boil for about 9 minutes.  Once the cabbage and carrots were ready, I mixed them with sugar, vinegar, oil, salt and pepper to form a slaw.  As the slaw marinated, I heated up some oil in a pan and cooked the onions and peppers for about 4 minutes, added some salt, pepper, and the celery, and cooked another 3 minutes.  I added the cooked veggies to the pot of cooked potatoes.  In the same pan, I heated up a little more oil and added my chicken breasts, which I had seasoned with salt and pepper.  The chicken breasts were cooked about 5-6 minutes per side.  I brushed the chicken breasts on each side with a Cajun seasoning-oil mix and cooked them a few more minutes on each side, cooking until they were done.  I added vinegar, mayo, salt, pepper, and oil to the potatoes and mixed it together.  We plated and were ready to eat.  This was another tasty Blue Apron meal.  It had a lot of great flavors.  There was so much potato salad that we definitely had leftovers.  This tasted like a perfect summer meal.