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Blackened Cajun Chicken Salad is super quick to prep and I am seriously hooked! I’ve made this salad more times that I can count in the last month. It makes a quick weeknight dinner, but also a packable nutritious lunch. I posted the seasoning for the chicken a while back. It is Whole 30 compliant and packed with flavor. It is seriously so, so good!
I keep a lot of homemade seasoning mixes on hand, and Cajun seasoning is one of them! I love these spice containers for easily mixing and storing seasonings in an airtight container. The containers will hold a double batch of this Cajun seasoning. Here they are in use in my kitchen! I store taco seasoning, spaghetti seasoning, Cajun seasoning, Au Jus seasoning, Italian dressing mix, and homemade beef bouillon granules in them.
Okay, so for the Blackened Cajun Chicken Salad, the first step is to pound the chicken breasts. I do this for two reasons. One, I’m impatient and want them to cook faster. Two, I like more surface area for the yummy spice mix! Once they are pounded to about 1/2 inch thick, I coat both sides really well with the spice mix and pat them to make it stick. Then, I throw them on the grill (outside or a grill pan both work great). Cook for 3-4 minutes on each side while you prep the rest of the salad.
I serve this salad with big leaves of Romaine (because, hello, can’t be bothered with cutting lettuce – let those people work for their dinner). I pile on tomatoes, cheddar cheese, thinly sliced red onion, avocado, and sliced Blackened Cajun Chicken. Drizzle with ranch and that’s it! So easy, and so incredibly delicious!
Blackened Cajun Chicken Salad
Ingredients
FOR THE CAJUN SEASONING
1 Tbsp paprika
1 Tbsp garlic powder
2 tsp oregano
2 tsp thyme
2 tsp salt
1 tsp cayenne
1/2 tsp ground black pepper
FOR THE SALAD
4 chicken breasts, pounded to 1/4 inch thickness
1 head romaine lettuce
1 cup grape tomatoes, halved
1/2 small red onion, thinly sliced
1 avocado, sliced
1 cup shredded white cheddar cheese
Ranch Dressing
Croutons (optional)
Instructions
Mix all seasoning ingredients in an airtight container or small bowl. (I like to use an airtight container so that I can shake well to mix).
Heat a grill or grill pan over medium high heat. Sprinkle a generous amount of seasoning on both sides of each chicken breast, to completely coat the chicken, without leaving loose seasoning. Gently press the seasoning into the chicken breast. Place the chicken on the grill and cook for 3-4 minutes on each side, until blackened and cooked through. Remove the chicken from the grill and set aside.
To assemble the salad, tear large pieces of romaine and place on large serving platter or divide amongst individual plates. Slice the chicken breast and place on top. Top with tomatoes, cheese, onion, avocado, ranch dressing, and croutons (if using).