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.

The New Austonian