Cajun Chicken Salad
Ingredients
- • 600 g boneless skinless chicken breasts
- • 30 g cajun seasoning
- • 30 ml olive oil
- • 300 g romaine lettuce, chopped
- • 250 g cherry tomatoes, halved
- • 150 g red bell pepper, diced
- • 80 g red onion, thinly sliced
- • 150 g corn kernels, fresh or frozen
- • 240 g black beans, drained and rinsed
- • 200 g avocado, diced
- • 60 ml mayonnaise
- • 60 ml sour cream
- • 30 ml lime juice
- • 2 cloves garlic, minced
- • 10 ml hot sauce
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Pat chicken breasts dry and coat thoroughly with Cajun seasoning on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- 3
Remove chicken from heat and let rest for 5 minutes, then slice into bite-sized strips.
- 4
While chicken cooks, prepare the dressing by whisking together mayonnaise, sour cream, lime juice, minced garlic, and hot sauce in a small bowl. Season with salt and pepper to taste.
- 5
In a large salad bowl, combine romaine lettuce, cherry tomatoes, bell pepper, red onion, corn, and black beans.
- 6
Add the sliced Cajun chicken on top of the salad base.
- 7
Drizzle with the creamy lime dressing and toss gently to combine.
- 8
Top with diced avocado just before serving to prevent browning.
- 9
Serve immediately while chicken is still warm for best flavor.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This vibrant Cajun chicken salad brings the bold flavors of Louisiana to your table with a perfect balance of spice and freshness. It's my go-to crowd-pleaser that transforms simple ingredients into something special - don't be shy with the Cajun seasoning!"
