Best 6 Cajun Chicken Salad With Cajun Dressing Recipes

Cajun chicken salad with cajun dressing is a delightful dish that combines the bold flavors of Cajun cuisine with the freshness of a chicken salad. Originating from the vibrant culture of Louisiana, this salad offers a unique blend of spices, herbs, and textures that will tantalize your taste buds. Whether you're looking for a light lunch option or a flavorful side dish, cajun chicken salad with cajun dressing is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN CHICKEN SALAD WITH CAJUN DRESSING

Cajun Chicken Salad With Cajun Dressing image

Make and share this Cajun Chicken Salad With Cajun Dressing recipe from Food.com.

Provided by Boo Chef in West Te

Categories Cajun

Time 20m

Yield 1 salad, 1-2 serving(s)

Number Of Ingredients 13

Ingredients

5 ounces boneless skinless chicken breasts
cajun seasoning
8 ounces mixed salad greens, of lettuce shredded carrots and red cabbage
1/2 tomatoes, cut in 4 wedges or 4 cherry tomatoes, halved
8 medium yellow banana pepper rings
8 medium red banana pepper rings
4 Spanish olives
4 black olives
2 cups mayonnaise
3/4 cup bottled white wine vinaigrette
1/2 teaspoon lemon juice
1/2 teaspoon Tabasco sauce
1 tablespoon honey

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.

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING

Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 2h25m

Yield 4 sandwiches

Number Of Ingredients 25

Ingredients

2/3 cup buttermilk
3 tablespoons hot sauce, such as Frank's
2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon granulated garlic
Juice of 1 lime
Kosher salt and freshly ground pepper
8 boneless, skinless chicken thighs (1 1/2 pounds)
1 tablespoon canola oil
1/4 pound pepper jack cheese, thinly sliced
4 soft club rolls
8 leaves Bibb lettuce
Cajun Ranch Dressing, recipe follows
1 cup good mayonnaise
1/4 cup buttermilk, shaken
3 tablespoons hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
1 tablespoon blackening seasoning
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne powder
2 scallions, thinly sliced
1 celery stalk, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced

Steps:

In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY

Cajun-Style Chicken Salad Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, olive oil, romaine lettuce, red onion, avocado, cherry tomato, black beans, paprika, cayenne pepper, garlic powder, dried oregano, dried thyme, salt, greek yogurt, garlic, lime juice, olive oil, reserved seasoning

Provided by Mel Boyajian

Categories Lunch

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 head romaine lettuce, chopped
½ red onion, thinly sliced
1 avocado, thinly sliced
10 oz cherry tomato, halved
8 oz black beans
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
¼ cup greek yogurt
¼ teaspoon garlic, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 ½ teaspoons reserved seasoning

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!

Nutrition Facts : Calories 351 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 9 grams, Protein 30 grams, Sugar 5 grams

EASY AND FAST CAJUN CHICKEN CAESAR SALAD

Easy and Fast Cajun Chicken Caesar Salad image

This is an easy supper for one or more, I'll tell you this one isn't a bore. Could be used as an entree or a main dish, for lunch or for supper whatever you wish.

Provided by Melissa Bellemare

Categories Salad Green Salad Recipes Caesar Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

¼ pound bacon
4 skinless, boneless chicken breast halves - cut into strips
1 teaspoon Cajun seasoning
1 tablespoon light olive oil
1 head romaine lettuce- rinsed, dried and chopped
½ cup Caesar salad dressing
⅓ cup grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 376.4 calories, Carbohydrate 4.4 g, Cholesterol 95.3 mg, Fat 24.7 g, Fiber 1.8 g, Protein 32.6 g, SaturatedFat 6.2 g, Sodium 815 mg, Sugar 1.1 g

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Grilled Cajun Chicken Salad with Spicy Ranch Dressing image

Categories Salad Chicken Leafy Green Fourth of July Summer Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For seasoning
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1 1/2 pounds skinless boneless chicken breast halves
1 5-ounce package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins

Steps:

Make seasoning:
Mix all ingredients in small bowl to blend.
Make salad dressing:
Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)
Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.
Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

Grilled Cajun Chicken Salad with Spicy Ranch Dressing image

Make and share this Grilled Cajun Chicken Salad with Spicy Ranch Dressing recipe from Food.com.

Provided by GinnyP

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 clove garlic, minced
1/2 teaspoon grated lemon, rind of
1 1/2 lbs boneless skinless chicken breast halves
1 package baby mixed greens (I used fresh Romaine)
1/2 cup pecans, toasted
1/4 cup raisins (I used golden)

Steps:

--MakeSeasoning--.
Mix all ingredients in a small bowl to blend.
--MakeSalad Dressing--.
Whisk 3/4 cup of the buttermilk, mayonnaise, chopped green onion, fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 tsp of the Seasoning Mixture in medium bowl until well blended.
Season dressing to taste with salt and pepper.
--Then--.
Rub remaining seasoning mixture onto chicken.
Place chicken in medium bowl.
Pour remaining 1 cup buttermilk over chicken, turning to coat.
Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.
Prepare the grill (medium-high heat).
Remove chicken from buttermilk shaking off excess.
Grill chicken until just cooked through, about 5 minutes per side.
Transfer chicken to cutting board and let rest 5 minutes.
Combine greens, pecans, and raisins in a large bowl.
Toss with enough dressing to coat.
Season salad with salt and pepper, if desired.
Divide salad among 4 plates.
Cut chicken on sharp diagonal into 1/2-inch-thick slices.
Arrange atop salads and serve.

Nutrition Facts : Calories 474.8, Fat 22.9, SaturatedFat 3.5, Cholesterol 110.7, Sodium 1598.3, Carbohydrate 23, Fiber 2.2, Sugar 13.3, Protein 45

Tips for Making the Best Cajun Chicken Salad:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your salad.
Don't be afraid to experiment with different types of chicken. Rotisserie chicken, leftover grilled chicken, or even canned chicken can all be used in this salad.
Make sure the chicken is cooked thoroughly before adding it to the salad. Undercooked chicken can be dangerous to eat.
Be generous with the Cajun seasoning. This is what gives the salad its signature flavor.
Add some chopped nuts or seeds for a crunchy texture.
Serve the salad on a bed of lettuce or greens. This will help to bulk up the salad and make it more filling.

Conclusion:

Cajun chicken salad is a delicious, easy-to-make dish that is perfect for a quick lunch or dinner. The combination of tender chicken, flavorful Cajun seasoning, and fresh vegetables makes this salad a real winner. So next time you're looking for a tasty and satisfying meal, give Cajun chicken salad a try.

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