Description
A vibrant and flavorful Cajun Chicken Salad featuring juicy, seasoned chicken breasts served atop fresh mixed greens and colorful vegetables, drizzled with a creamy, spicy Cajun dressing. Perfect for a wholesome lunch or light dinner.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Salad
- 6 cups mixed greens
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup corn kernels
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Dressing
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 2 tablespoons sour cream
- 1 tablespoon Cajun seasoning
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the chicken: Pat chicken breasts dry using paper towels and pound them gently to an even thickness to ensure uniform cooking.
- Season the chicken: Rub both sides of the chicken breasts evenly with Cajun seasoning, garlic powder, onion powder, cayenne pepper (if using), salt, and freshly ground black pepper.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook for about 5 to 7 minutes on each side or until fully cooked through and a meat thermometer reads 165°F (74°C).
- Rest and slice the chicken: Remove the chicken from the skillet and let it rest for 5 minutes to retain juices. Then slice into strips.
- Make the dressing: In a bowl, whisk together mayonnaise, buttermilk, sour cream, Cajun seasoning, lemon juice, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and freshly ground black pepper until smooth. Refrigerate the dressing for at least 30 minutes to let flavors meld.
- Assemble the salad: In a large mixing bowl, combine mixed greens, sliced red and yellow bell peppers, red onion, cherry tomatoes, avocado slices, corn kernels, chopped cilantro, and green onions. Add the sliced chicken on top.
- Serve: Drizzle the chilled Cajun dressing over the salad and gently toss everything together just before serving. Enjoy immediately for the best texture and freshness.
Notes
- For extra heat, do not omit the cayenne pepper in the chicken rub and dressing.
- You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if buttermilk is not available.
- Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- Allowing the chicken to rest after cooking ensures it stays juicy and tender.
- Feel free to add other fresh vegetables like cucumbers or radishes for added crunch.
