🌶️ What Makes This Recipe So Good
If you’re a fan of big, bold flavors and super satisfying ingredients, you’re in luck! Every bite of this Cajun chicken salad is full of flavor. From the Cajun-spiced chicken breasts, to the fiery pepper jack. The vibrant red onions and cherry tomatoes, to the tangy Cajun ranch dressing. Salads like this one are great for meal prepping. It’s so easy! Just assemble the salad in one container (though I’d hold off on adding the avocado slices until you’re about to eat). Store the dressing in another container, and store the chicken in a third container. When it’s time for lunch, warm the chicken, add it to the salad, and pour the dressing on top. Voila! You can cut down on the number of containers if you eat the chicken cold, too. Between the chicken breast, the avocado slices, the pepper jack cheese, and the fresh veggies, this Cajun chicken salad is full of protein and good-for-you fats. It’s definitely not a salad that’ll have you hungry again in 20 minutes! It’s low carb, keto-friendly, and gluten free as written. You can also easily adapt it to fit Whole30, paleo, and dairy-free diets as needed.
👩🏼‍🍳 Chef’s Tips
For the best and most-even dressing distribution, add all the lettuce to a large bowl, then pour in the dressing. Toss the lettuce gently until every piece is coated in Cajun ranch. From there you can divvy up the salad and toppings as desired! To keep this Cajun chicken salad super quick and super easy, slice the chicken into thin cutlets. They’ll cook so much faster and more evenly that way! Just be careful not to overcook the chicken. Since the cutlets are thin, they won’t take as much time as whole chicken breasts. That also means it’s really easy to dry them out and make them rubbery. Use an internal meat thermometer to tell when they’re ready to come off the heat!
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