Best 7 Cajun Chicken Salad Recipes

CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
• Coat both sides of the chicken breasts with the seasoning mixture.
• In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
• Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
• In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
• Cut chicken into pieces.
• In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
• Add dressing and toss.
• Enjoy!

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• Top with the sliced chicken and serve.

CAJUN CHICKEN SALAD

Steps:

• Mix all ingredients together in a large bowl. Allow to chill covered for at least 15 minutes to allow flavors to blend together. Enjoy!

CAJUN TOMATO CHICKEN SALAD

Steps:

• Combine lemon juice and next five ingredients.
• Beat in yogurt.
• Gently fold chicken and next 3 ingredients into dressing and chill.
• Just before serving, fold in tomatoes.

EASY CAJUN CHICKEN CAESAR SALAD

Steps:

• 1. Cook bacon over medium high heat in a large skillet until evenly brown. Let cool slightly, then crumble and set aside.
• 2. In a preheated skillet, add the chicken strips, seasoning mix and oil. Cook over medium heat until chicken is golden brown. Remove from heat and set aside.
• 3. In a large salad bowl, combine the Romaine, enough salad dressing to lightly coat, Parmesan cheese, and the crumbled bacon. Toss and place on individual salad plates.
• 4. Top with the sliced chicken and serve immediately.

CAJUN CHICKEN SALAD WITH CAJUN DRESSING

Steps:

• Season both sides of chicken breast with Cajun seasoning.
• Grill or broil about 3 to 4 minutes each side, until juices run clear.
• Slice into thin strips when cool.
• Place salad mixture in a large salad bowl, preferably glass.
• Add tomato. On salad place yellow pepper rings inside red rings with olives in center.
• Top with sliced chicken.
• Serve Cajun dressing on the side.
• FOR DRESSING.
• Combine all ingredients. Refrigerate overnight to blend flavors.

GRILLED CAJUN CHICKEN SALAD

Steps:

• 1. For dressing, in a screw-top jar combine cider vinegar, 3 tablespoons of the salad oil, the water, sugar, thyme,1/4 teaspoon of the onion powder, 1/4 teaspoon of the cayenne pepper, the garlic powder, and the mustard. Cover and shake well. Chill until serving time.
• 2. In a small bowl combine remaining 1 tablespoon salad oil, remaining 1 teaspoon onion powder, remaining 1/4 teaspoon cayenne pepper, the black pepper, and salt. Brush all of the oil mixture on the chicken.
• 3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degrees ;F), turning once halfway through grilling time.
• 4. To serve, in a large serving bowl combine salad greens, carrot, red sweet pepper, and green onion. Cut chicken into bite-size pieces. Add chicken and dressing to salad. Toss to coat.