If you’re struggling to find healthy, quick and delicious lunch options, why not indulge with this delicious Cajun Chicken Salad recipe? It’s packed with tender chicken and crisp vegetables, which makes it both healthy and delicious. It makes the perfect tasty and satisfying lunch or light dinner option.

Moreover, you can mix it up by adding different vegetables to your liking. Similarly, if prefer you can add whatever dressing you prefer. Why not give it a try today?

Also, why not check out my Chicken and Avocado Salad, for another healthy and easy salad recipe! I also have a delicious Cajun Chicken Pasta recipe too!

Make it Vegan

Alternatively, to make this salad vegan, simply use your favourite vegan “chicken” pieces. As well as, vegan mayonnaise and vegan-friendly plain yoghurt.

Also, check out my Instagram page for more delicious recipe inspiration!

Cajun Chicken Salad

Cajun chicken salad with a creamy Cajun dressing.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Lunch, Main Course, Salad

Cuisine American

Servings 2 people

Ingredients

  

Cajun Chicken

• 2 Chicken breasts
• 1 tbsp Olive oil
• 1 tbsp Paprika
• 1 tsp Garlic granules
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Cayenne pepper
• 1/2 tsp Black pepper
• 1/4 tsp Salt

Creamy Cajun Salad Dressing

• 1 tbsp Mayonnaise
• 1 tbsp Greek yoghurt
• 1 tsp Cajun seasoning
• 1 tsp Lime juice
• 1/2 tsp Garlic granules
• 1/2 tsp Dried parsley

Salad Ingredients

• 2 Spring onions (chopped)
• 1 Red chilli (sliced)
• 1/2 Lettuce (shredded) (180g)
• 1/2 Red pepper (thinly sliced)
• 150g Red cabbage (shredded)
• 75g Sweetcorn
• 10g Rocket

Instructions

 

• Heat oven to gas mark 7/220℃/425℉ and line a baking tray with foil. Place the chicken breasts between 2 sheets of baking paper and hit with a rolling pin until even and flattened. Drizzle with olive oil and rub the chicken breasts until well coated.
• In a bowl add the paprika, garlic, oregano, thyme, cayenne, pepper and salt and mix until combined. Remove 1 tsp of the seasoning and put in a separate bowl to use for the dressing.
• Sprinkle the chicken breasts with the Cajun seasoning on both sides and rub until well covered all over. Place on the baking tray and wrap the chicken in the foil so it's covered. Cook for 18-20 minutes until cooked through and the juices run clear.
• Meanwhile, prepare the salad dressing by adding the mayonnaise, Greek yoghurt, Cajun seasoning, lime juice, garlic granules and parsley to a bowl. Season with salt and pepper to taste, stir until well combined and set aside.
• Add the spring onions, red chilli, lettuce, pepper, cabbage, sweetcorn and rocket to a large bowl. Toss until well combined. Divide the salad between two bowls. Remove the chicken from the oven and let it rest for a few minutes before slicing. Add the chicken to the top of the salad. Drizzle the dressing over the salad and enjoy.

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