Best Cajun Chicken Salad Recipes

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

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.

EASY AND FAST CAJUN CHICKEN CAESAR SALAD

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.

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!

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH DRESSING

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.

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 GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE

Steps:

• Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
• In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
• For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
• Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
• Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.

GRILLED CAJUN CHICKEN SALAD WITH SPICY RANCH

Steps:

• 1. Make seasoning: Mix all ingredients in small bowl to blend.
• 2. 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.)
• 3. 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.
• 4. 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.
• 5. Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper.
• 6. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

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.

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.

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.

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.

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. Makes 6 servings.

CAJUN CHICKEN SALAD

Steps:

• Whisk mustard, 2 Tbsp. oil, white wine and honey together for dressing. Season with salt and pepper. Let stand at room temperature. Toss lettuce, tomatoes and onion together in medium bowl. Divide salad between 2 plates. Combine cayenne pepper, paprika, pepper, chili powder, garlic powder and salt. Rub on chicken. Saute until done. Cool and slice. Mix with salad and dressing.

CAJUN CHICKEN SALAD FOR TWO

Steps:

• Whisk together first 5 ingredients; set aside.
• Toss together lettuce, tomatoes and onion. Divide between 2 plates.
• Liberally coat chicken breast with Cajun seasoning.
• Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
• Transfer cooked chicken to plate and cut into crosswise thin strips.
• Arrange chicken atop salad.
• Spoon dressing over and serve.

CAJUN CHICKEN AND MANGO SALAD

Steps:

• mix sliced chicken sour cream and cajun spices and grill on relatively high heat for 15 mins turning occasionally.
• Whilst the chicken grills chop onions and wash salad. Chop mango and coriander and mix salad together with a little lime juice.
• Once Chicken is grilled slice and mix in with salad for a warm chicken salad with a spicy kick.

CAJUN CHICKEN SALAD

Steps:

• Preheat oven to 350*F. For spiced pecans, toss pecans with oil. Sprinkle with combined sugar and seasoning mix; toss until coated. Spread pecans in single layer over bottom of small pan. Bake 10 minutes until lightly toasted. Remove from oven; cool pecans in bar pan.
• Prepare grill for direct cooking over medium coals. Meanwhile, for salad, thin slice summer squash. Combine vegetables with greens; refrigerate until ready to serve.
• Rinse chicken; pat dry with paper towels. Brush oil on chicken. Rub with seasoning mix. Place chicken on grid of grill. Grill, uncovered, 12 - 15 minutes or until chicken is no longer pink in the center, turning occasionally.
• Remove chicken from grill. Cut chicken crosswise into slices. Arrange chicken over salad. Sprinkle with pecans. Serve salad; drizzle with dressing.