Grilled Cajun Chicken Salad with Creamy Cajun Dressing
This Grilled Cajun Chicken Salad with Creamy Cajun Dressing is one of my all-time favorite main dish dinner salads! It's got plenty of protein from the spicy grilled Cajun chicken, and a homemade creamy Cajun dressing to help tone down the heat just a bit. And the crisp cucumbers, juicy tomatoes, and creamy avocado are just the thing for a warm summer evening meal!
Servings: 4 servings
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 4 teaspoons Cajun seasoning
- 4-6 cups mixed lettuce greens
- 2 cups grape tomatoes, sliced in half
- ½ of a red onion, peeled and sliced into thin strips
- 1 English cucumber, or 2 Persian cucumbers, sliced into thin discs
- 1 avocado, peeled and sliced
Creamy Cajun Dressing
- 1 cup buttermilk
- ¾ cup mayonnaise
- ½ cup sour cream, or Greek yogurt
- ¼ cup freshly grated Parmesan
- Juice from ½ a lemon
- 1 Tablespoon red wine vinegar
- 2 teaspoons garlic, minced
- 1 teaspoon Kosher salt
- 1-2 teaspoons Cajun seasoning, depending on how spicy you want your dressing!
- Freshly ground black pepper, to taste
Prepare the salad components by washing and drying the vegetables, then slicing the cucumbers into thin discs, cutting the grape tomatoes in half, and slicing the onion into thin strips. Wait to peel and slice the avocado until just before serving.
Prepare the creamy Cajun salad dressing by processing all of the dressing ingredients together in a blender or food processor until completely combined. I would recommend starting with 1 teaspoon of Cajun seasoning and increasing the amount until you reach your desired level of heat. Refrigerate for 20 minutes before serving.
Heat grill to medium-high heat. Place the chicken breasts on a baking sheet or large dish and pat dry. Drizzle lightly with olive oil and rub the chicken to coat evenly. Sprinkle ½ teaspoon of the Cajun seasoning over the top of each chicken breast, turn the chicken over and sprinkle each chicken breast with another ½ teaspoon of Cajun seasoning so the chicken is evenly coated on both sides.
Place the chicken breasts directly over the heated side of the grill and grill for about 5-6 minutes per side, depending on the thickness of your chicken, until the internal temperature of the breasts reach 160 degrees using an instant read meat thermometer. You can also check whether the chicken is done by making a small cut into the thickest part to see if it is opaque in the center, or pressing on the thickest end of the chicken with your finger to see if there is any resistance. If there is no resistance, the chicken is done. Remove from the grill and rest for 5 minutes.
Prepare each salad plate by dividing the lettuce between four large plates. Arrange the tomatoes, onions, cucumbers, and avocado on top of the lettuce, then slice each chicken breast into strips and arrange on top of each salad. Serve with Creamy Cajun Dressing.
You can either use a Cajun seasoning blend from the store or make a double batch of my favorite homemade Cajun seasoning spice blend with ingredients you likely already have in your pantry.
Calories: 723kcal | Carbohydrates: 19g | Protein: 33g | Fat: 59g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1183mg | Potassium: 1240mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2852IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 2mg