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5 from 2 votes

Cajun Chicken Salad with Spicy Cajun Dressing

Our Cajun Chicken Salad will blow you away with its tastebud-awakening flavours and variety of textures. Try as a healthy yet oh so tasty weekday dinner option to fall in love with.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Cajun
Keyword: keto, low carb, nut free
Servings: 4 as a main
Calories: 863kcal


  • Non-stick pan
  • Small Food Processor or High-speed Blender


For the Cajun chicken

  • 6 Chicken thigh fillets
  • 1 tbsps Cajun spice
  • 4 tbsps balsamic
  • 4 tbsps olive oil

For the salad

  • ¼ butter lettuce (leaves to line your platter)
  • 250 grams cherry tomatoes (approximately 1 punnet)
  • 300 grams celery, diced (4 stalks to make 2 cups diced)
  • 170 grams red capsicum/pepper (1 medium red capsicum/pepper)
  • 420 grams corn kernels (1 can or 2 cups)
  • 60 grams red onion (½ an onion or 1 small)

For the creamy Cajun dressing

  • ¼ cup sour cream
  • ¼ cup mayo
  • ¼ cup lime juice
  • 2 tbsps parsley chopped
  • 2 teaspoon Cajun spice (just use 1 if you don't like spicy food)
  • 1 clove garlic minced
  • Sea salt and cracked black pepper

For the garnish

  • 200 grams avocado (1 medium)
  • Pinch Cajun spice


  • Add the fillets spices oil and balsamic in a bowl, mix well to combine and leave to one side to marinate while you are preparing your ingredients.
  • It is not necessary to place them in the fridge as adding cold chicken to a hot pan lowers the temperature in the pan and you will not be able to get a good sear on the fillets. Just keep them in a cool place but not in the fridge, it won’t take long to prepare the rest of the ingredients.
  • Remove the root from your butter lettuce, gently wash the leaves under cold running water. Then either pat dry with a clean kitchen towel or for extra dry leaves, spin dry in a salad spinner.
  • Wash your cherry tomatoes, pat dry and slice in half.
  • Wash your celery stalks carefully to remove any dirt that may be lodged. Cut off the white part of the celery, remove the leaves and discard.
  • Using a vegetable peeler, de-thread your celery (no need to do this if you don’t have the time). Then chop finely into small dice or thinly slice in a food processor.
  • Open you can of corn and rinse well in a colander under cold running water.
  • Wash your capsicum/pepper remove the core and seeds, pat dry then slice into small strips.
  • Remove the papery skin from your onion, rinse then thinly slice lengthwise.
  • Heat a non-stick pan on medium to high heat.
  • Take your fillets and add to your hot pan. Sear on each side for approximately 3 minutes. Remove to a plate and allow to rest for a couple of minutes, then slice.
  • Wash your parsley, shake to remove excess water, dry and roughly chop.
  • Add everything to a small food processor, season and then blitz together until everything is well combined.
  • Taste and adjust seasonings according to your taste.
  • Arrange butter lettuce on the bottom of your salad bowl or platter.
  • Add all the chopped veggies in a mixing bowl, season with sea salt and cracked black pepper. Pour over half the dressing and toss well to combine them well.
  • Place the veggie mix on top of your lettuce leaves, then add the sliced chicken.
  • Rinse peel and remove the pit from your avocado then slice into thin slices and fan on top of your chicken, add a pinch of Cajun spices for some colour.
  • Place the remaining dressing in a small jug, serve your salad with the dressing on the side.



Calories: 863kcal | Carbohydrates: 43g | Protein: 34g | Fat: 65g | Saturated Fat: 14g | Cholesterol: 179mg | Sodium: 503mg | Potassium: 1314mg | Fiber: 9g | Sugar: 13g | Vitamin A: 4175IU | Vitamin C: 86mg | Calcium: 93mg | Iron: 4mg