Cajun Chicken Avocado Salad
This fantastic Cajun chicken avocado salad is quick, easy, and healthy. Tender, juicy chicken breasts, creamy avocado, and a flavor-packed salad dressing get together for a great go-to meal any time of the year!
I’m not much for eating at fast-food restaurants. However, Wendy’s avocado salad with chicken really hits the spot when I’m out and about, and hunger pains hit. Now I can have it on the table in less time than it would take to drive in, order, wait, and drive back.
So if you want a break from soups and stews, this refreshing salad is a great, quick option. With just a handful of ingredients, you’ll be able to serve this healthy dish with the chilliest of breezes.
What Avocados Do for Salad
Those of you who know me know I adore avocados. They’re creamy, delicious, and a great source of healthy fat and fiber. Besides, they make an excellent salad dressing almost by themselves. Their subtle flavor and smooth, creamy texture make them a good substitute for mayonnaise. Plus, they increase satiety for a hearty, filling, and addictive salad.
How to Make Cajun Chicken Avocado Salad
- Season and grill the chicken. Set it aside, letting it rest for at least 5 minutes, then slice it. Then assemble the salad.
- Top it with the sliced chicken and drizzle dressing over it all.
Recipe Tips and Twists
- Swap out the dressing for your favorite recipe or store-bought version.
- Not in the mood for chicken? Grilled shrimp, beef, or fish fillets make a great addition to this healthy salad.
Make-Ahead & Storage Instructions
You can prep the individual salad ingredients and store them separately in a Ziploc or Tupperware lined with a paper towel. They should last for a couple of days. Store the dressing in a glass jar for up to a week. Then grill the chicken, cool it, and keep it in an airtight container for 2-3 days. There you have easy meal prep for a fast and satisfying salad.
Leftover salad will last a day or two in the fridge, but the lettuce will get a little wilty from the dressing.
Perfect Pairings
Salad loves to be with homemade soup, sandwiches, and bread rolls. A mouthwatering Cuban sandwich and tomato basil soup are two of my favorite suggestions.
More Healthfully Delicious Salad Recipes
This blog post was originally published in January 2018 and has been updated with additional tips and new photos.
Cajun Avocado Chicken Salad
Ingredients
Cajun Chicken
- 2-3 boneless, skinless chicken thighs
- salt to taste (¾-1 teaspoon per pound)
- 2 teaspoons (9-10g) Creole Cajun seasoning or more to taste
The Salad
- 3-4 cups (130-170g) chopped Romaine lettuce
- 1 large avocado, pitted and sliced
- 1 cup (245g) cherry tomatoes, halved
- 2-3 hard-boiled eggs, peeled and quartered
- ½ cup (55g) sliced red onions
- crumbled feta cheese to taste
Low-Fat Ranch Salad Dressing
- ½ cup (112g) low-fat mayonnaise
- ¼ cup (62g) low-fat sour cream
- 1 tablespoon (5ml) lemon juice (adjust to taste)
- 1 teaspoon (5g) minced garlic
- 2 teaspoons (7g) onion powder
- ¾ teaspoon (4ml) Worcestershire sauce
- ½ teaspoon (2-3g) salt
- 1-2 teaspoons (7-15g) sriracha
- ½-¾ cup (120-180ml) buttermilk
- 2 tablespoons (44g) honey or sugar (optional)
- 1-2 tablespoons (4-8g) fresh parsley, chopped
Instructions
Cajun Chicken
- Salt chicken to taste, then generously sprinkle both sides with Cajun seasoning.
- Preheat the grill, and cook the chicken for 5-6 minutes per side.
- Alternatively, heat a little oil over medium heat in a heavy-bottomed cast-iron skillet. Pan-fry chicken for 8-10 minutes on each side or until fully cooked through and the juice from the chicken runs clear. You might have to do this in batches to prevent the chicken from releasing excess liquid.
- Remove the chicken from the grill or pan and let it rest for about 5 minutes. Place it on a cutting board, and slice it into ¼-inch-thick pieces.
The Salad
- Place the Romaine lettuce in a large salad bowl or two smaller bowls. Arrange the avocado, cherry tomatoes, boiled eggs, red onions, and crumbled feta cheese.
- Top it with the sliced grilled chicken, drizzle with the salad dressing, and enjoy with bread and ranch dressing on the side.
Low-Fat Ranch Salad Dressing
- Whisk the mayonnaise, sour cream, lemon juice, minced garlic, onion powder, Worcestershire sauce, salt, pepper, sriracha, buttermilk, and sugar until well combined. Stir in the chopped parsley, adjust for seasoning, and refrigerate until ready to use.
Tips & Notes:
- While ¾-1 teaspoon salt per pound of chicken is average, feel free to lower the amount for a low-salt version.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
It was devine.
Thank you for the receipe.
Thank you, Kariema! 🙂
This is making my mouth watery already. I have to make this.
Delishious, impressed my lunch guests
Awesome! So happy your guests loved it.
I made this salad tonight. So delicious. I used my cast iron skillet and it came out crispy on the outside and very juicy. The dressing was yummy too. Will definitely be making this again.
Glad it turned out well for you, Alissa! This has been one of my fave chicken salad for this summer.
The Cajun Chicken with Avocado was the BEST salad I ever made and is my number one to go to. It is still winter but I had to make it .Please keep up the good work. Also I have used the salad dressing on other salads thankyou.
YESS! Thank you so much Karen! So happy you took time out to let me know. Thanks again