Blackened Cajun Chicken Salad

$- 2 boneless, skinless chicken breasts - 2 tablespoons Cajun seasoning - 1 tablespoon olive oil I love starting with the chicken. It’s the star of this dish. I use two boneless, skinless chicken breasts. This keeps the salad lean and tasty. The Cajun seasoning adds a nice kick. I use two tablespoons for a rich flavor. A tablespoon of olive oil helps the seasoning stick and adds moisture. - 6 cups mixed salad greens - 1 cup cherry tomatoes, halved - 1/2 red onion, thinly sliced - 1 avocado, diced - 1/2 cup corn - 1/4 cup feta cheese Now for the salad parts! I like a mix of greens, like romaine and spinach. Six cups give a good base. I add a cup of halved cherry tomatoes for sweetness. A half red onion, thinly sliced, gives a nice crunch. I toss in a diced avocado for creaminess. Corn adds a sweet pop, and the feta cheese brings a salty touch. - Juice of 1 lime - Salt and pepper to taste For dressing, I use the juice of one lime. It brightens the flavors. I also add salt and pepper to taste, which you can adjust to your liking. This part is simple but makes a big difference. {{ingredient_image_1}} - Preheat the grill to medium-high heat. This helps the chicken cook evenly. - Pat the chicken breasts dry with paper towels. This step is key for a good sear. - Rub the Cajun seasoning on both sides of the chicken. Make sure to cover it well. - Drizzle olive oil on the chicken. This keeps it moist and prevents sticking. - Place the chicken on the hot grill. Cook for 6-7 minutes without moving it. This creates a nice blackened crust. - Flip the chicken and grill for another 6-7 minutes. Use a meat thermometer to check that it hits 165°F (75°C). - Once cooked, remove the chicken from heat and let it rest for 5 minutes. This helps keep it juicy. - In a large bowl, place the mixed salad greens. Add cherry tomatoes, sliced red onion, diced avocado, and corn. - Toss everything gently to mix the salad ingredients well. This ensures each bite is full of flavor. - Slice the grilled chicken into strips and arrange it on top of the salad. - Squeeze fresh lime juice over the salad. Season with salt and pepper to taste. - Toss gently again to combine all the flavors. Serve right away or chill for 15 minutes. This allows the flavors to meld. Seasoning is key to great flavor. Use enough Cajun seasoning to coat the chicken well. This spice mix adds heat and depth. Don’t be shy with it! A good crust comes from dry chicken. Pat the chicken dry before seasoning. This helps the spices stick better and gives that crisp texture. To ensure a crispy crust, let the chicken sit after seasoning. This helps the spices meld into the meat. When grilling, don’t move the chicken around. This allows the crust to form nicely. You can add more toppings to your salad for extra flavor. Consider adding sliced bell peppers or cucumbers. Nuts like almonds or walnuts can add crunch. If you want a different cheese, try goat cheese or leave it out for a dairy-free option. For a vegan dish, swap the chicken with grilled tofu. You can also use a plant-based cheese for added flavor. You can prepare many elements ahead of time. Grill the chicken in advance and store it in the fridge. This makes meal time quick and easy. Always check the chicken's internal temperature. It should reach 165°F (75°C) for safety. Let the chicken rest after cooking for about five minutes. This keeps the juices inside and makes it tender. Pro Tips Season Generously: Don’t be shy with the Cajun seasoning! A generous coating will enhance the flavor of the chicken and give it that signature blackened taste. Rest the Chicken: Allowing the grilled chicken to rest for 5 minutes before slicing helps retain its juices, resulting in a more flavorful and moist chicken. Fresh Ingredients Matter: Use the freshest salad greens and vegetables for the best flavor and texture. Fresh ingredients will make your salad vibrant and delicious. Customize Your Salad: Feel free to add or substitute ingredients based on your preferences. Nuts, seeds, or different cheeses can elevate the salad even further! {{image_2}} You can swap chicken for other proteins. Shrimp makes a tasty choice. Just season and grill it for about 3-4 minutes per side. Tofu is another option. Press it to remove water, then cube and season. Sauté it until golden brown, about 8-10 minutes. Adjust cooking times based on what you choose. Feel free to mix in seasonal veggies. Try bell peppers in summer or roasted squash in fall. For a vegan salad, skip the feta. Instead, use a vegan cheese or chickpeas. They add protein and flavor. You can also add nuts like almonds or walnuts for crunch. Adding nuts or seeds gives your salad a nice texture. Try sunflower seeds or sliced almonds. They add a nutty taste. You can also change up the dressing. Use ranch for a creamy twist or a balsamic vinaigrette for a tangy kick. This keeps your salad fresh and exciting every time you make it. Store your Blackened Cajun Chicken Salad in an airtight container. This keeps it fresh and tasty. Leftovers can last in the fridge for three to four days. If you see any signs of spoilage, like a bad smell or color change, throw it away. To reheat chicken, use the oven or stovetop. The oven helps keep it juicy. Preheat the oven to 350°F (175°C) and heat for about 15 minutes. On the stovetop, heat in a skillet over low heat, adding a bit of water to help steam it. For leftover salad, enjoy it cold or let it come to room temperature. For meal prep, store the chicken and salad components separately. This keeps everything fresh. When you're ready to eat, quickly assemble the salad. Just slice the chicken, toss it with the greens, and add the other toppings. This makes for easy on-the-go meals. Cajun seasoning has bold and spicy flavors. It usually includes: - Paprika - Cayenne pepper - Garlic powder - Onion powder - Oregano - Thyme - Black pepper - Salt These spices mix well to create a zesty kick. You can find many blends at the store. You can also make your own at home for freshness. Yes, you can prep this salad ahead. Here are some tips: - Cook the chicken and cool it down. Slice it when ready to serve. - Mix the salad greens and veggies, but keep them separate from the chicken and dressing. - Store everything in airtight containers to keep flavors fresh. - Add lime juice just before serving to keep the salad crisp. This way, you can enjoy a quick and tasty meal later. If you want a cheese swap, here are some options: - Goat cheese for a creamy texture - Cotija cheese for a salty flavor - Vegan cheese for a dairy-free option - Olives for added saltiness These alternatives fit different diets and still taste great in the salad! In this article, we explored how to make a delicious blackened chicken salad. We covered the main ingredients, step-by-step cooking, and helpful tips for perfecting your dish. Remember, the key is great seasoning and cooking the chicken right. Feel free to get creative with toppings and protein swaps. With the right storage and meal prep, this salad can work for any day. Enjoy making this tasty and healthy meal that can please anyone.$

A spicy and flavorful salad featuring blackened chicken, fresh greens, and a zesty lime dressing.

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Course Main Course

Cuisine Cajun

Servings 4

Calories 350 kcal

Ingredients

2 breasts boneless, skinless chicken
2 tablespoons Cajun seasoning
1 tablespoon olive oil
6 cups mixed salad greens (such as romaine, arugula, and spinach)
1 cup cherry tomatoes, halved
0.5 medium red onion, thinly sliced
1 medium avocado, diced
0.5 cup corn (canned or fresh)
0.25 cup feta cheese, crumbled
1 lime Juice
to taste Salt and pepper

Instructions

Preheat a grill or grill pan over medium-high heat.
Pat the chicken breasts dry with paper towels. Rub them liberally with Cajun seasoning on both sides, ensuring an even coating.
Drizzle olive oil over the seasoned chicken, ensuring they are well coated to prevent sticking during cooking.
Once the grill is hot, place the chicken breasts on it. Grill for 6-7 minutes on one side without moving them, to achieve a nice blackened crust.
Flip the chicken and cook for an additional 6-7 minutes or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for 5 minutes before slicing.
In a large bowl, combine the salad greens, cherry tomatoes, red onion, avocado, corn, and feta cheese. Toss to mix the ingredients evenly.
Slice the grilled chicken and arrange it on top of the salad mixture.
Squeeze fresh lime juice over the entire salad and season with salt and pepper to taste. Toss gently to combine.
Serve the salad immediately or chill for 15 minutes to meld the flavors together.

Notes

Let the chicken rest before slicing to retain juices.

Keyword blackened, Cajun, chicken, healthy, salad