Cajun Chicken Salad
The Cajun Chicken Salad is a bold and flavorful dish that combines perfectly spiced Cajun chicken with a colorful array of fresh vegetables. Served with a zesty lime dressing, this salad is the ideal meal for anyone craving something healthy, satisfying, and packed with flavor. It's the perfect balance of spice, crunch, creaminess, and freshness that will leave you coming back for more.
Equipment
- 1 skillet (for cooking chicken)
- 1 small bowl (for dressing)
- 1 large salad bowl (for assembling)
- 1 whisk (for dressing)
- 1 cutting board (for slicing veggies)
- 1 knife (for slicing and chopping)
Ingredients
For the Cajun Chicken:
- 2 boneless skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
For the Salad:
- 4 cups mixed greens e.g., spinach, arugula, lettuce
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced
- 1 avocado sliced
- 1 cucumber sliced
- ½ cup corn kernels optional
- ½ red bell pepper sliced
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice freshly squeezed
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp black pepper
Optional Toppings:
- Crumbled feta cheese ¼ cup
- Crispy bacon bits ¼ cup
- Tortilla chips or croutons for crunch
Instructions
Cook the Chicken:
- Season the chicken breasts with olive oil, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
- Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes before slicing it thinly.
Prepare the Salad:
- While the chicken is cooking, wash and dry the mixed greens. Slice the tomatoes, cucumber, red onion, and red bell pepper. Slice the avocado just before serving to avoid browning.
- Add the mixed greens to a large salad bowl, then top with the sliced veggies and corn kernels (if using).
Make the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and black pepper. Adjust seasoning to taste.
Assemble the Salad:
- Arrange the sliced Cajun chicken on top of the prepared salad base. Drizzle the dressing over the salad or serve it on the side.
- Add optional toppings like crumbled feta, crispy bacon bits, or tortilla chips for extra flavor and crunch.
Serve:
- Toss the salad gently to combine or serve it as-is with the dressing on the side. Enjoy immediately!
Notes
- Spice Adjustment: You can adjust the level of spice by using more or less Cajun seasoning. If you prefer a milder salad, use a mild version of Cajun seasoning or skip the paprika and cayenne.
- Substitutes: For a different flavor, try using grilled shrimp instead of chicken. You can also swap the mixed greens for kale or romaine lettuce for a heartier base.
- Make-Ahead: The chicken can be cooked and stored in the fridge up to 3 days ahead, making this salad a great option for meal prep. Just assemble the salad when you're ready to serve.